Curry Mac & Cheese 

50 mins


  • 30g of salted Anchor Butter
  • 1 stalk of curry leaves
  • 1 tablespoon of curry powder
  • 30g of all-purpose flour
  • 4 tablespoons of Fernleaf Full Cream Milk Powder + 300ml of warm water
  • 6 pieces of Anchor Cheese
  • Salt and black pepper, to taste
  • 360g of boiled macaroni
  • 1 teaspoon of grated Perfect Italiano Parmesan Cheese
  • Dried parsley, to taste

Cooking Method

  1. Melt salted Anchor Butter, add curry leaves, curry powder and flour. Stir for 3 minutes.
  2. Pour Fernleaf milk mixture slowly and mix well.
  3. Add 6 pieces of Anchor Cheese and mix until the cheese melts.
  4. Add salt and black pepper to taste.
  5. Add in the boiled macaroni into the prepared sauce and mix well.
  6. Transfer to a plate, sprinkle Perfect Italiano Parmesan Cheese and dried parsley over it.