Courtesy of Roy Oh, chef owner of Anju Restaurant, Calgary for Club House for Chefs
200 grams chickpeas
1 clove of minced garlic
1 Tbsp. chopped cilantro
1 Tbsp. chopped Thai basil
1 tsp olive oil
400 grams elbow macaroni
5 Tbsp. butter
5 Tbsp. all-purpose flour
8 Tbsp. Thai Kitchen Green Curry Paste
2 cups whole milk
2 cups cream
225 grams grated Monterey Jack cheese
225 grams grated cheddar cheese
½ tsp Club House Sea Salt, French Mediterranean
½ tsp Club House Black Pepper, Ground
- Preheat oven to 450 degrees Fahrenheit.
- Blot chickpeas with a paper towel.
- In a bowl, toss chickpeas with olive oil, garlic, cilantro, basil and season to taste.
- Spread on a baking sheet and bake for 30 to 40 minutes, until browned and crunchy. Blitz in food processor until the chickpeas resemble panko breading.
- Bring water to a boil in a large pot. Salt generously, add the pasta and cook for seven minutes. Drain.
For the Green Curry Mac & Cheese Sauce:
- In another large pot, melt the butter over medium-high heat.
- Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about one minute.
- Whisk in the Thai Kitchen Green Curry Paste and, when fully combined, pour in the milk and cream.
- Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about five minutes.
- Off heat, whisk in the cheeses and stir until melted.
- Add the pasta and toss to combine.
- Salt and pepper to taste.
- Turn the oven to broil.
- Pour mac & cheese into a broiler-safe casserole dish, sprinkle with the chickpea-crumb mixture and broil until browned, about one minute.