So I’m calling this Spold because it reminds me of the spicy mac and cheese served at The Montage in Portland. I used my friend Lisa’s curry noodles from her company Porcino. They are delicious spicy homemade organic noodles that she sells at the Chapel Hill Farmer’s Market. I can’t wait to make other variations from different kinds.
I used an awesome recipe from the 2012 Food and Wine Annual Cookbook. The recipe can be found here. It’s slightly more involved than regular pop in the oven mac and cheese, but very worth it.