Masala Mac and Cheese
The classics will always be there. Don’t be afraid to spice things up. Especially when those spices are garam masala, cumin, coriander, and a pinch of nutmeg.
Ingredients
| 12 oz | No Yolks Extra Broad Noodles (uncooked) |
| 2 Tbsp | butter |
| 1 Tbsp | olive oil |
| 1 | red onion, chopped |
| 1 | small Thai chili, chopped (optional) |
| 1/2 Tbsp | ginger paste |
| 1 Tbsp | garlic paste |
| 1/2 | red bell pepper, chopped |
| 1/2 | green bell pepper, chopped |
| 1/2 cup | mixed veggies (frozen green peas, corn and carrots) |
| 3 Tbsp | tomato paste |
| 1 tsp | dijon mustard |
| Salt to taste | |
| 1 cup each | cream, milk, reserved pasta water |
| 1 cup each | medium cheddar, pepper jack, gruyere |
| 1/4 cup | cilantro, finely chopped |
| 1/4 tsp | turmeric powder |
| 1 tsp | Kashmiri red chili powder |
| 1 tsp | garam masala |
| 1 tsp | cumin powder |
| 1 tsp | coriander powder |
| 1 /2 tsp | red pepper flakes, adjust to taste |
| Freshly cracked black pepper | |
| Pinch of nutmeg |
Directions
- Cook pasta in salted, boiling water as per package instructions. Reserve 1 cup pasta water. Drain and rinse noodles with cold water and keep aside.
- In a thick-bottomed pan, add butter, olive oil, and red onions. Saute till red onions turn soft.
- Stir in garlic ginger paste and saute until the raw garlic smell goes away.
- Add the bell peppers, veggies, and salt and mix. Cover and cook for 2 mins or until the veggies are almost cooked.
- Add spices and tomato paste. Mix well.
- Add 1 cup of reserved pasta water and bring it to a simmer.
- Lower the heat and stir in cream and milk. Mix and bring it to a boil.
- Add in your cheese (1 cup at a time). Mix until the cheese has melted.
- Add in the cooked noodles with cilantro. Mix until everything is well combined.
Tips
Sprinkle these on top before serving: Red onion, finely chopped; Spring onion greens; Green chili or jalapeños, diced; Cilantro, finely chopped; Tomato, finely chopped; Lemon juice
