My inspiration for this dish stemmed from a craving to produce a pasta dish that was authentic and originally mine. I gave it a bit of an East Indian Flair since my family is of East Indian background.
Portion size5 servings
1. Add water to heavy bottomed pan and bring to rolling boil. 2. Add salt to boiling water 3. Add baby shells and garlic to water (cook pasta for about 7-10 minutes until al dente) (remove from fire and rinse and drain thoroughly). 4. Meanwhile Microwave milk on high for about four minutes until scalding hot. 5. Meanwhile Add flour to smaller sized pan and roast on gentle heat until slightly beige and immediately add the butter or margarine. Using a spoon or spatula mix to blend the two ingredients thoroughly. Then after two minutes or so add the scalding milk. Switch to wire whisk and whisk to completely dissolve the flour/butter mixture into the milk and incorporate it so as to form a blanc mange. Cook for about 3-4 minutes until mixture thickens. Add all of the spices at this point (ground chillies, finely chopped coriander, grated nutmeg, ground cardamon, ground cinnamon) Mix well. Remove the spiced blanc mange from stove and add cheddar cheese in small amounts and whisk till smooth and no lumps are present. Add spiced blanc mange and tomato soup to pasta alternating from blanc mange and tomato soup. Mix well to incorporate the blanc mange and tomato soup into the pasta. For additional twist pour into glass casserole dish and top with bread crumbs and additional cup of black diamond cheddar and bake in 375 degree oven until cheese is bubbly and melted through and bread crumbs appears golden brown. Enjoy!!