Curry Egg Macaroni
From: Manon, Cookshire, Quebec, Canada
Comments: A different way to serve pasta.
Serve along with chutney or relish if desired
Servings: 6 to 8
IngredientsPreparation
  • 1/4 cup [60 g] butter
  • 4 celery stalks, diced
  • 1/2 cup [125 mL] chopped, peeled and cored apple
  • 1 large onion, finely chopped
  • 1 or 2 teaspoons [10 mL] curry powder
  • 1/4 cup [35 g] flour
  • 1/2 teaspoon [2.5 mL] salt
  • 2 cups [500 mL] milk
  • 8 hard-boiled eggs, halved lengthwise
  • 8 ounces [227 g] macaroni elbows, boiled, drained still warm
  • Melt butter.
  • Well mix in celery dices, chopped apple and onion, and curry powder.
  • Cook over low heat, stirring often, until onion is just golden.
  • Stir in flour and salt, then milk.
  • Cook, stirring, until creamy.
  • Delicately mix in half of egg halves, then warm macaroni.
  • Serve, decorated with remaining egg halves.