Spicy Masala Mac and Cheese
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Calories
461 kcal
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Course
Main Course, Lunch, Dinner, Brunch
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Cuisine
Indian
Spicy Masala Mac and Cheese
Description
This recipe begins by sautéing onions, red pepper, jalapeños, and aromatic ginger and garlic pastes to build a flavorful base, enhanced with a blend of warm spices including Kashmiri red chili powder, garam masala, and ground cumin. Pasta and vegetable broth are added and cooked under pressure or boiled on the stove. Once the pasta is tender, milk and grated cheddar and pepper jack cheeses are stirred in to create a rich and creamy sauce with mild to moderate spiciness depending on chili quantities. The dish is finished with cilantro and optional red chili flakes for garnish and extra heat.
Suitable as a hearty main or side dish, this masala mac and cheese is a fusion of classic comfort food with Indian spices, making it appealing to those looking for a creamy pasta with a spicy twist. The use of the Instant Pot method provides convenience, while the stove method allows more control over sautéing and seasoning.
Practical notes advise adjusting pressure cook times according to pasta type to avoid overcooking, ensuring the pasta is fully submerged in liquid before cooking, and stirring in the cheese and cream after cooking to preserve the sauce's consistency. Quick releasing pressure carefully helps prevent pasta foam from escaping unintentionally. For al dente texture, reduce cook times; gluten-free pastas also require less time. When preparing ahead, cooking pasta slightly less than full doneness is recommended to prevent over-softening upon reheating.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 cup red pepper diced
- 1 to 2 jalapeños finely diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon Kashmiri red chili powder or any mild chili powder, add less if using a spicier variety
- 1 teaspoon garam masala
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 16 oz elbow macaroni
- 4 cups vegetable broth I use 4 teaspoons of Better than Bouillion vegetable broth paste mixed in 4 cups of water, low sodium
- 1 cup milk or whole milk, 2%
- 2 cups cheddar cheese grated
- 1 cup pepper jack cheese grated
- 1 teaspoon red chili flakes optional
- ¼ cup cilantro chopped
Instructions
- Set the Instant Pot to sauté mode & heat oil. Add onions, peppers & jalapeno & saute for 3 to 4 minutes or until the onions start to soften. Turn off sauté mode.
- Add ginger, garlic, chili powder, garam masala, cumin, salt & mix well. Add pasta & broth. Close the Instant Pot & Pressure cook for 4 minutes.
- Quick release & open the lid. Set the Instant Pot to sauté mode & add milk. Add the cheeses handful at a time & stir well. Add more milk if needed. Continue to stir until the cheeses are well incorporated making a smooth creamy sauce. Turn off the saute mode once all the cheese is melted. Garnish with red chili flakes & cilantro. Enjoy hot!
Stove Top Recipe
- Boil the pasta as per the package instructions, drain the water, and set aside.
- Heat oil in a large pot or work and add onions, peppers & jalapenos. Saute for 5 to 7 minutes on medium heat or until the onions turn translucent stirring frequently
- Add ginger, garlic, chili powder, garam masala, cumin, salt & mix well cooking for another minute. Add the cooked pasta, ½ cup of water, and mix well until the pasta is heated through
- Lower the heat to medium-low and slowly stir in milk. Add the cheeses handful at a time & stir well. Add more milk if needed. Continue to stir until the cheeses are well incorporated making a smooth creamy sauce. Turn off the heat once all the cheese has melted. Garnish with red chili flakes & cilantro. Enjoy hot!
Notes
- Adjust pressure cooking time to half the stovetop pasta cooking time for best texture.
- Ensure pasta is fully submerged in liquid before pressure cooking to cook evenly.
- Use quick release after pressure cooking; if foam escapes, perform a slow quick release to prevent splatter.
- Always add cream and cheese after pressure cooking to maintain sauce smoothness.
- Reduce pressure cooking time for al dente pasta or for gluten-free varieties.
- When cooking pasta ahead, undercook slightly to prevent over-softening when reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 606mg | 25% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1206IU | 24% |
| Vitamin C | 28mg | 31% |
| Calcium | 371mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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