Masala Mac & Cheese

Name: Masala Mac & Cheese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 12 ounces cavatappi pasta; 2 tablespoons neutral-flavored oil like grapeseed or vegetable oil; 1 cup minced onion; 1 tablespoon minced ginger; 2 teaspoons minced garlic; 2 cups chopped plum tomatoes plus 2 tomatoes; 1 ½ teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon cayenne pepper; ½ teaspoon Turmeric; 1 teaspoon kosher salt; 3 tablespoons unsalted butter; 3 tablespoons flour; 3 cups milk, any type; 1 ½ cups shredded medium cheddar cheese; 1 ½ cups shredded Monterey Jack cheese; ¼ cup chopped fresh cilantro plus extra for garnish; ¾ cup frozen peas

User Reviews

4.8

36 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8
Calories
481 kcal
Course
Main Course
Cuisine
Indian, American

Masala Mac & Cheese

Kaitlin Farley

Report

This Masala Mac and Cheese is my twist on a classic American comfort food. The creamy cheese sauce is infused with warm Indian spices and studded with sweet peas and fresh cilantro. It's a unique dish that's packed with flavor!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

12 ounces cavatappi pasta or other medium pasta
2 tablespoons neutral-flavored oil like grapeseed or vegetable oil
1 cup minced onion
1 tablespoon minced ginger
2 teaspoons minced garlic
2 cups chopped plum tomatoes plus 2 tomatoes, sliced
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
½ teaspoon Turmeric
1 teaspoon kosher salt
3 tablespoons unsalted butter
3 tablespoons flour
3 cups milk, any type
1 ½ cups shredded medium cheddar cheese, divided use
1 ½ cups shredded Monterey Jack cheese, divided use
¼ cup chopped fresh cilantro plus extra for garnish
¾ cup frozen peas

Add to Shopping List

Instructions

Preheat oven to 375°F.
Set a large pasta pot filled with salted water to boil over high heat. Cook the pasta 2 minutes less than package directions indicate for al dente. Drain and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened, 8-10 minutes. Add the ginger and garlic and sauté another 1-2 minutes until fragrant, then add the chopped tomatoes, cumin, coriander, cayenne pepper, turmeric, and salt. Cook until tomatoes break down and mixture starts to thicken. Remove from heat and set aside.
In a large saucepan, heat the butter over medium heat until melted. Add the flour and whisk into the melted butter. Cook for 2 minutes, then gradually whisk in the milk. Cook until the sauce starts to thicken, stirring often. Stir in 1 ¼ cups each of Cheddar and Monterey Jack cheeses (reserve the remaining ½ cup of cheese for the topping).
Pour the tomato masala (spice) mixture from the skillet into the cheese sauce and add the fresh cilantro and peas. Taste and adjust seasoning as needed. Add the cooked pasta and stir to combine well.
Pour the mixture into a lightly greased 13 x 9” baking tray. Arrange the tomato slices on top of the pasta and sprinkle the remaining ½ cup of cheese over the top. Bake 30-35 minutes, until cheese is bubbly. Remove from oven and garnish with fresh chopped cilantro. Serve warm.

Notes

I like to use a microplane grater for the fresh ginger and garlic so that you don’t get any big pieces in the sauce.
This recipe has a mild spice level. Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
This mac and cheese can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
The best way to freeze it is to assemble the dish up to the point of baking it. Then, wrap the baking dish with plastic wrap and aluminum foil and freeze. You can also freeze the cooked mac and cheese. You can cut the cooked mac and cheese into smaller portions and then wrap and freeze the individual portions.

Nutrition Information

Show Details

Serving 0g Calories 481kcal (24%) Carbohydrates 46g (15%) Protein 21g (42%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 58mg (19%) Sodium 607mg (25%) Potassium 484mg (14%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1337IU (27%) Vitamin C 16mg (18%) Calcium 445mg (45%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 481 kcal

% Daily Value*

Serving	0g
Calories	481kcal	24%
Carbohydrates	46g	15%
Protein	21g	42%
Fat	24g	37%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	58mg	19%
Sodium	607mg	25%
Potassium	484mg	10%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	1337IU	27%
Vitamin C	16mg	18%
Calcium	445mg	45%
Iron	2mg	11%