Introducing the flavorful twist to a classic favorite – Masala Mac and Cheese! This fusion dish combines the creamy comfort of traditional mac and cheese with bold and aromatic Indian spices. Imagine a velvety cheese sauce infused with a medley of masalas, enveloping perfectly cooked macaroni, delivering a delightful balance of creamy and zesty flavors in every bite. the gouda compliments the masalas so well. Whether you're a fan of classic comfort food or seeking a unique culinary adventure, Masala Mac and Cheese is sure to add a spicy kick to your next meal. Whether you're a fan of mac and cheese or a lover of Indian flavors, this dish promises to elevate your dining experience to a whole new level. Prepare to savor the unique blend of comfort and spice in every delightful bite of our Masala Mac and Cheese!

Happy Cooking!

Servings: 8-12 servings

Prep Time: 10-15 mins

Cooking Time: 40-50 mins

Total Time: 1 hour

Ingredients: 

• 1 lb small pasta like elbow macaroni or small shells

• 1 medium red onion finely chopped

• 5-6 cloves of garlic thinly sliced

• 3-4 green chilis thinly sliced; divided

• 400-500g of gouda cheese shredded; divided

• 1 tbsp ghee

• 1.5 tbsp butter 

• 2 tbsp all-purpose flour 

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp cumin powder

• 1/2 tsp coriander powder

• 1/4 tsp ajwain powder or nutmeg powder

• 1-2 tsp Salt as per taste

• 1/2 tsp pepper

• 1 tsp sugar

• 2-3 cups of whole milk

• 5 oz cream cheese; softened

• 1 cup Heavy cream

• 1-1.5 cup pasta water

• 1.5 cup Bread crumbs 

Directions: 

1. Preheat oven to 350F.

2. Pasta: I like to put the pasta to boil when the cheese sauce is almost ready. Boil pasta in boiling water with salt. Boil till al dente, do not overboil. Drain the pasta reserving 1-1.5 cups of pasta water.

3. Cheese sauce: In a pan (I used a Dutch oven) on low-medium heat add the ghee. Once the ghee is warm, add the chopped onions, garlic, and half of the chopped chilis. Cook on low-medium heat for 5-6 minutes till it starts to brown.

4. Make a well in the middle and add butter. Once melted, add flour and cook it together. Cook the veggies with the flour and butter mixing it well.

5. Add some spices- red chili powder, turmeric powder, cumin powder, coriander powder, ajwain, salt, sugar and pepper. Cook the spices well for 2-3 minutes.

6. Add about 1.5 cups of milk and mix well. Let it cook and slightly simmer.

7. Add the cream cheese and 1 cup of pasta water and mix well till the cream cheese has melted well.

8. Add 3/4th of the shredded cheese and 1 cup of cream and mix well.

9. Let the sauce simmer and thicken.

10. Add the boiled pasta and mix well. Add more milk if needed if the sauce is too thick.

11. Transfer the ready Mac n cheese to a baking dish if you are not using an oven-safe pan.

12. Top with the remaining shredded cheese, and then breadcrumbs, and top with the remaining chopped chilis.

13. Bake at 350°C for about 8-10 minutes and broil on high for about 3-5 minutes till the crust is golden brown and bubbly ensuring the top doesn’t burn.

14. Let it cool for 2-3 minutes in the oven (turned off and slightly opened door) and then serve immediately!

Notes/Tips:

• You can use other kinds of pastas like penne, fusilli, rigatoni etc, I prefer small pasta for a mac and cheese.

• If you want to make it cheesier add more cheddar cheese.

• The breadcrumbs on top gives it a nice crust and bite.

• If you can’t find a certain cheese you can use either of these cheeses- colby, mild cheddar.

• If you can, freshly grate the cheese!