Butter Chicken Mac & Cheese with ANCO Gouda – Week 47: Indian-style

For this week’s “Indian-style” theme, I immediately thought of ever-popular butter chicken.

Gently simmered chicken in a spicy, creamy sauce with ANCO Gouda.

This Mac & Cheese will win you over with its spicy, exotic aromas.

Preparation

  1. Preheat oven to 400°F (200°C). In a bowl, combine croutons with melted butter. Toast and set aside.

    BUTTER CHICKEN
  2. Combine ginger, garlic, and curry paste in a bowl. Thoroughly coat chicken pieces with the mixture and refrigerate.
  3. In a saucepan, melt butter and soften onion and garlic.
  4. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  5. Add lactose free milk and cream, beating with a whisk until smooth.
  6. Simmer for 15 minutes, stirring regularly until sauce thickens.
  7. Stir in half the cheese, followed by the pasta. Season with salt and pepper. Pour into a baking dish and set aside.
  8. In a skillet, heat oil and brown chicken. Set aside on a plate.
  9. Brown the onion in the same skillet.
  10. Add the tomatoes and lactose free cream and place the chicken back in the skillet. Simmer over low heat until chicken is cooked.

    MACARONI
  11. Arrange the chicken on top of the macaroni, cover with remaining cheese, and bake for about 15 minutes or until golden.
  12. Garnish with buttered croutons and green onions.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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