The Goddess’ Mac & Cheese

Ingredients

Bottom Layer:
• 2 tbsp (30 mL) vegetable oil
• 2 tsp (10 mL) fennel seeds
• 2 cup (500 mL) broccoli, finely chopped
Top Layer:
• 1/4 cup (60 mL) grape seed oil
• 1 red onion, chopped
• 3 tbsp (45 mL) fresh garlic, chopped
• 2 tbsp (30 mL) fresh ginger, chopped
• 1/4 cup (60 mL) tomato paste
• 3 tbsp (45 mL) dried fenugreek leaves
• 1 tbsp (15 mL) brown sugar
• 1 tbsp (15 mL) cumin seeds
• 1 tbsp (15 mL) ground coriander
• 2 tbsp (30 mL) garam masala
• 1 tsp (5 mL) red chili flakes
• 1 tsp (5 mL) mustard seeds
• 1 tsp (5 mL) turmeric
• Salt and pepper
• 1 cup (250 mL) 35% whipping cream
• 4 cups (1 L) cooked macaroni
• 10 oz (285 g) Double Cream Camembert, thinly sliced
• 1/4 cup (60 mL) Panko breadcrumbs

Instructions

1. Preheat broiler.
Bottom Layer
2. In a medium skillet, heat oil and fennel seeds on medium-high heat for 5 seconds. Add broccoli and quickly saute for 3 to 4 minutes, or until tender-crisp. Spread mixture in 8-cup (2 L) shallow baking dish; set aside.
Top Layer
3. In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; saute for 4 minutes or until golden. Add tomato paste, fenugreek, brown sugar, cumin seeds, coriander, garam masala, red chili flakes, mustard seeds, turmeric, salt, and pepper; saute for 2 minutes. Stir in whipping cream; reduce heat and cook 2 minutes or until sauce thickens. Turn heat off; stir in macaroni. Spoon macaroni mixture on top of the broccoli. Layer the cheese on top and sprinkle with breadcrumbs. Broil for 4 to 5 minutes or until bubbly and golden.