Macaroni and Cheese, Indian-Style

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 3 tablespoons butter
  • Salt
  • 4 cups dried macaroni (14 ounces/375g)
  • 2 tablespoons minced ginger
  • 2 cloves garlic, minced
  • 1 onion, minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
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Directions

Preheat the oven to 350 degrees F. Grease a 9-inch-by-13-inch ovenproof dish with 1 tablespoon of the butter.

Fill a large pot with water and place over medium-high heat. Bring to a rolling boil and season with some salt. Add the macaroni and cook until tender but still firm, 8 to 10 minutes. Drain.

Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Then add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamom, chili powder and tomatoes and cook for 5 minutes. Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add 3 cups of the cheese and stir until melted.

Add the drained macaroni to the baking dish, and then pour over the cheese sauce and stir as it settles and coats all the macaroni. Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling, about 30 minutes. Serve hot.

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5

Newest Ratings and Reviews

Read all 11 reviews

  • on March 01, 2014

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    I normally do not like macaroni and cheese. But to me this is a hit. I made a few changes based on what I usually have on hand. I used a pound of macaroni, a pound of sharp chedder, a little extra ginger and a little extra garlic, 3 cups of skim milk and 6 Tablespoons of heavy cream, a 14.5 ounce can of Hunt's diced tomatoes and the Progresso Italian breadcrumbs. I left the spices as is. I also used a disposable 1/2 size steam table pan and cooked it for 50 minutes. I think the 50 minutes is a function of the oven and a different oven might take 35 or 40 minutes for the same pan since it is deeper than a 9-inch-by-13-inch pan. I have made more macaroni and cheese since Thanksgiving than in the previous 25 years.

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  • on January 17, 2014

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    Very tasty, even my husband enjoyed it (he doesn't usually like anything different). I made a few changes since I'm gluten free. Used steamed cauliflower & sautéed mushrooms instead of macaroni & tomatoes. Removed the flour but added cornstarch to thicken. Increased chili powder & paprika to 1 tsp. Definitely something I will make again.

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  • on January 12, 2014

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    This is terrific! Awesome fusion recipe combining two of my favorite cuisines - American comfort food and Indian! Definitely a hit. Some reviewers say it's bland, but it's very easy to adjust the spices to your liking. Add more chili powder if you like heat. I did not find it bland at all, but I didn't follow the recipe word-for-word. I used a blend of Monterey Jack and sharp cheddar, doubled the chili powder, doubled the smoked paprika, and added a bit more ginger. I also had whole cumin seeds and whole cardamom on hand, so those spices were freshly ground, which always makes them taste stronger. The end result was mild-medium heat for me. I also added some mushrooms into the mix, just because I love mushrooms. I prefer medium heat, so I will add just a little more chili powder next time. This is an easy recipe to make, and an easy recipe to play around with!

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