Masala Mac and Cheese – Mac and Cheese with Indian spin. Jalapeno, ginger-garlic and warm Indian spices make the classic Mac and Cheese creamy, spicy and delicious.
Approved by both kids and adults and makes for wonderful vegetarian main or side dish.
I am a huge fan of Indian fusion recipes. Some of my favorite fusion recipes are Tikka Masala Pasta, Masala Vegetable Quesadilla, Crescent Samosa, Dosa Waffles and Tomato Chutney Grilled Cheese.
This Masala Mac and Cheese
- has no cream and thickened with flour
- is a universal comfort food which gets a spicy kick
- makes for a great main/side dish
What is Masala?
Masala can be a blend of different spices ( like coriander, cumin, garam masala, cloves, cinnamon, red chili powder and more).
Masala can also be a sauteed mixture where onion, green chili, ginger, garlic and tomato are sautéed in oil and then dry powdered spices are added to it.
To make the Masala Mac and Cheese we use the second method, where we cook the masala and then add flour, milk and cheese to make a spicy cheese sauce.
How to make Masala Mac and Cheese
Cooking the pasta –
In a large pot, bring water to boil. Add salt to the boiling water and stir till dissolved.
Add macaroni pasta, mix it and cook according to package instructions until al dente. Do not over cook. Drain the pasta, spread it in a plate and add little butter or olive oil.
MAKING THE MASALA
1 – Heat oil in a large skillet over medium heat. Add cumin seeds and cinnamon stick. Sauté for 30-45 seconds. Add the finely diced onion and quarter teaspoon of salt. Cook for 5 minutes. Add the jalapeno, ginger and garlic and saute for one minute.
2 & 3 – Reduce the heat to low, add butter and flour and cook for 2 minutes to form a roux. You will see the flour slightly bubbling up.
4- Now add the red chili powder, cumin powder, garam masala and salt (just little) and saute for 30- 45 seconds.
5- Add tomato paste and red bell pepper and cook for a minute.
6- Now slowly add the milk little at a time and mix till no lumps.
7 – Add half cup pasta water, sugar and black pepper and simmer for 5-6 minutes. Keep the flame low-medium.
8- Add the grated cheeses little by little and mix till completely melted.
9- Taste the cheese sauce and adjust the salt, and spices.
10 & 11 – Add the cooked macaroni and coat it with the cheesy sauce. Simmer for 2-3 minutes. Add finely chopped parsley or coriander leaves.
You can serve the spicy mac and cheese at this point or you can also bake it for few minutes.
This step is optional –
If planning to bake, heat the oven to 350 F. Transfer the mac and cheese to a oven safe skillet, top it with cheddar cheese and panko bread crumbs. Cover and bake for 15 minutes. After 15 minutes, remove the foil and broil for 3-4 minutes ( not more than that, if not the bread crumbs will burn)
Serving Suggestions
You can serve the Masala Mac and Cheese with some salad or roasted veggies.
Frequently Asked Questions
Yes tomato paste can be skipped.
Elbow pasta is my next preference.
Sprinkle some water on top of the pasta, cover and reheat in the microwave.
Personally I have not tried, but these substitutions may work. Skip butter, replace milk with coconut milk and regular cheese with vegan cheese.
Few Sides to serve with Mac and Cheese –
Cheese and Garlic Pull Apart Bread
If you tried this Masala Mac and Cheese, don’t forget to give a star rating below.
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Masala Mac and Cheese
Ingredients
- 1 ½ cups macaroni pasta
- 1 small onion, finley chopped
- 1 small red bell pepper, finely chopped
- 1 jalapeno, finely chopped
- 2 medium garlic cloves, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 teaspoon red chili powder mild
- ¾ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon black pepper powder
- ¼ teaspoon sugar
- 1 ½ teaspoon tomato paste
- 1 ¼ cup whole milk
- 1 cup mild cheddar, grated
- ½ cup any other grated cheese (like pepper jack, mozzarella, gruyere)
- 1 tablespoon flour
- ½ teaspoon cumin seeds
- ½ inch cinnamon stick
- 1 tablespoon butter
- 2 tablespoon olive oil
- ¼ cup chopped parsley or coriander leaves
- salt to taste
Optional if baking
- ½ cup cheddar or mozzarella cheese
- ⅓ cup panko bread crumbs
Instructions
Cooking the pasta
- In a large pot, bring water to boil. Add salt to the boiling water and stir till dissolved.
- Add macaroni pasta, mix it and cook according to package instructions until al dente. Do not over cook. Drain the pasta, spread it in a plate and add little butter or olive oil.
Procedure
- Heat oil in a large skillet over medium heat. Add cumin seeds and cinnamon stick. Sauté for 30-45 seconds. Add the finely diced onion and quarter teaspoon of salt. Cook for 5 minutes. Add the jalapeno, ginger and garlic and saute for one minute.
- Reduce the heat to low, add butter and flour and cook for 2 minutes to form a roux. You will see the flour slightly bubbling up.
- Now add the red chili powder, cumin powder, garam masala and ¼ salt and saute for 30- 45 seconds.
- Add tomato paste and red bell pepper and cook for a minute.
- Now slowly add the milk little at a time and mix till no lumps.
- Add half cup pasta water, sugar and black pepper and simmer for 5-6 minutes. Keep the flame low-medium.
- Add the grated cheeses little by little and mix till completely melted. Taste the cheese sauce and adjust the salt, and spices. Remove the cinnamon stick.
- Add the cooked macaroni and coat it with the cheesy sauce. Simmer for 2-3 minutes. Add finely chopped parsley or coriander leaves.
- You can serve the spicy mac and cheese at this point or you can also bake it for few minutes.
Baking (optional)
- If planning to bake, heat the oven to 350 F. Transfer the mac and cheese to a oven safe skillet, top it with cheddar cheese and panko bread crumbs. Cover and bake for 15 minutes. After 15 minutes, remove the foil and broil for 3-4 minutes ( not more than that, if not the bread crumbs will burn)
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