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Spicy Masala Mac and Cheese
4.8 from 276 votes

Spicy Masala Mac and Cheese

Spicy Masala Mac and Cheese elevates classic macaroni and cheese by incorporating Indian spices like garam masala, cumin, and Kashmiri red chili powder, along with fresh jalapeños and ginger-garlic paste. Cooked in either an Instant Pot or on the stove, the pasta is combined with a creamy sauce of cheddar and pepper jack cheeses and vegetable broth, producing a comforting dish with layered heat and spice complexity. Cilantro garnish and optional red chili flakes add fresh, pungent notes to each creamy bite.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories: 461 kcal
Course: Main Course, Lunch, Dinner, Brunch
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add ginger, garlic, chili powder, garam masala, cumin, salt & mix well. Add pasta & broth. Close the Instant Pot & Pressure cook for 4 minutes.
  3. 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
  1. Boil the pasta as per the package instructions, drain the water, and set aside.
  2. 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
  3. 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
  4. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 461

% 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.