Masala Mac And Cheese Recipe

This Masala Mac and Cheese is my ultimate comfort food because it combines the creamy, cheesy goodness I adore with the bold, aromatic spices that remind me of home. Plus, the fusion of textures and flavors is so on point that it never fails to spice up my Instagram feed!

Giving comfort food a spicy twist is my thing, and my Masala Mac And Cheese is an example of that! It takes flavors you wouldn’t normally associate with mac and cheese and uses them to make a dish that’s packed with deliciousness and excitement.

Ingredients like mustard seeds, cumin seeds, and garam masala add plenty of heat and flavor. Elbow macaroni serves as the foundation, and a cheese sauce made from a blend of shredded cheeses and milk makes for a creamy, rich fusion.

I can’t wait for you to try it!

Ingredients

Elbow Macaroni:
A classic pasta dish offers carbohydrates to fuel the body.

Ginger-Garlic Paste:
Brings in warmth and properties that can boost the immune system.

Turmeric Powder:
Delivers a wealth of color and calming, soothing properties.

Garam Masala:
Gives intricate spice richness and aromatic depth.

Cheddar Cheese:
Calcium and protein are sourced; creaminess is added.

Mustard Seeds:
Impart a nutty, spicy flavor, aid digestion.

Ingredient Quantities

• 8 ounces of elbow macaroni
• 2 tablespoons of unsalted butter
• 1 tablespoon of all-purpose flour
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 1 onion, finely chopped
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of garam masala
• 1 teaspoon of red chili powder
• 1 cup of milk
• 1 cup of shredded cheese (cheddar or a mix of cheeses)
• Salt, to taste
• Fresh coriander leaves, chopped, for garnish
• 1 green chili, finely chopped (optional)

Instructions

1. Prepare the elbow macaroni following the directions on the package. Drain well and keep to the side.

2. In a big skillet, over medium heat, melt the butter. Pour in the mustard seeds and cumin seeds, and let them sizzle for about 30 seconds until they begin to pop.

3. Add the onion, chopped, and sauté until it becomes translucent.

4. Combine the ginger and garlic with the paste and cook for another minute until fragrant.

5. Incorporate the flour into the pan contents, stirring like a dervish for about 60 seconds to eliminate any lingering taste of raw flour.

6. Add the turmeric powder, garam masala, and red chili powder, and mix well to blend the spices.

7. Slowly add the milk while continuing to whisk, taking care to ensure that no lumps form, and let the mixture thicken a bit.

8. Stir in the shredded cheese and allow it to melt completely and form a nice, creamy sauce.

9. To taste, season with salt, holding nothing back, then introduce the sauce to the cooked macaroni. Fold the two together in a tight embrace until the pasta is completely enveloped and dressed in the sauce.

10. Before serving, you can dress your dish with some freshly chopped coriander if you want your Masala mac and cheese to be a bit more Instagrammable. For some extra heat, you can also toss on some sliced green chilis, which is how we like to serve it.

Equipment Needed

1. Large pot
2. Colander
3. Large skillet
4. Whisk
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Grater (if shredding cheese from a block)

FAQ

• Q: Can I use a different type of pasta?Yes, you can replace elbow macaroni with any short pasta, like penne, fusilli, or rigatoni, in this recipe.
• Q: Is there a substitute for mustard seeds?If you don’t have mustard seeds, you can either skip them or use just a pinch of mustard powder to get a kind of flavor profile that makes you think mustard seeds were used.
• Q: What cheeses work best for this recipe?A: While Cheddar is the classic choice, you can also use a combination of cheeses, such as mozzarella, gouda, or Monterey Jack, for added creaminess.
• Q: How spicy is this dish?The spice level is moderate with the ingredients listed. Adjust red chili powder and green chili to your preferred spice level when making this dish.
• Q: Can I make it gluten-free?Q: Is there a way to make this recipe gluten-free?
• Q: Can I prepare this dish ahead of time?A: You can prepare the masala sauce in advance and keep it in the refrigerator for a couple of days. For optimal results, cook the pasta just before serving.
• Q: What can I serve with Masala Mac And Cheese?A. A balanced meal can be achieved by enjoying this dish with any of the following: fresh green salad, garlic bread, or roasted veggies.

Substitutions and Variations

You can use whole wheat pasta, gluten-free pasta, or any shaped pasta, like shells or rotini, instead of elbow macaroni.
You can use either olive oil or ghee if you don’t have unsalted butter on hand.
Cornstarch or a gluten-free flour blend can be used as a thickening agent in place of all-purpose flour.
Should you not have mustard seeds on hand, you may substitute them with mustard powder or leave them out entirely.
You can use mozzarella, Monterey Jack, or a cheese alternative for a dairy-free option in place of cheddar cheese.

Pro Tips

1. Toast the Spices First Before adding the onion, allow the mustard and cumin seeds to fully sizzle in the butter. This step enhances the aroma and brings out the essential oils, rounding off their flavors, making the dish more vibrant.

2. Whisk Flour Smoothly When adding the flour, keep stirring continuously to ensure it’s evenly cooked and smoothly blended with the butter and spices. This prevents any lumpy texture in the sauce later.

3. Cheese Selection For a more intense and well-rounded flavor, consider using a mix of sharp cheddar and a second cheese like Monterey Jack or Gouda. This will provide a perfect melt and a deeper taste profile.

4. Sauce Consistency Check When adding milk, initially add half and whisk until it’s incorporated, then add the rest. This helps maintain a smooth and creamy consistency without lumps forming.

5. Customize Heat and Garnish Adjust the red chili powder and chopped green chilis based on your spice preference. For garnish, not only coriander but also a sprinkle of crushed papadum or sev can add an exciting crunch and a touch of Indian flair.