Masala Mac and Cheese

Ingredients

• 8 oz Pasta (Cavatappi, macaroni, or shells)
• 2 tsp Salt (For seasoning the pasta water)
• 3 tbsp Unsalted butter (Divided)
• Oil (The instructions allow 1 tablespoon of oil or butter for sautéing; use butter from the listed amount if preferred)
• 1 Green chili pepper (Serrano or jalapeño; optional, adjust to taste)
• 1 cup Yellow onion (Diced)
• 0.5 tbsp Garlic (Minced)
• 0.5 tbsp Ginger (Grated)
• 0.5 Green bell pepper (Diced)
• 0.5 Red bell pepper (Diced)
• 0.5 tsp Salt
• 0.25 tsp Ground turmeric (Haldi powder)
• 1 tsp Kashmiri red chili powder
• 1 tsp Garam masala
• 3 tbsp Tomato paste (Finely chopped)
• 2 tbsp All-purpose white flour
• 2 cup Milk (Added 1/2 cup at a time)
• 0.3333333333333333 cup Cream
• 2 cup Cheddar cheese (Shredded from a block and divided; 1 1/4 cups goes into the sauce and the remainder is used for topping)
• 1.5 cup Gouda (Shredded from a block and divided; 1 cup goes into the sauce and the remainder is used for topping)
• 2 tbsp Panko breadcrumbs (Optional)
• 1 Jalapeño (Sliced; optional, for topping)
• Fresh cilantro leaves (Chopped, for garnish)

Steps

1. 1

   Boil the pasta according to the package directions, reserving some of the pasta water before draining. Keep the pasta al dente rather than overcooking it, then drain and set it aside.

2. 2

   Heat 1 tablespoon of oil or butter in a large pan, preferably one that is oven-safe.

3. 3

   Add the chopped green chili and diced onion. Sauté for 2–3 minutes, until the onions are translucent.

4. 4

   Add the grated ginger and minced garlic. Sauté for about 1 minute, until the raw smell has gone.

5. 5

   Add the diced red and green bell peppers and sauté for 2 minutes.

6. 6

   Add the salt, turmeric, Kashmiri red chili powder, and garam masala, and mix thoroughly with the vegetables.

7. 7

   Add the tomato paste. Stir and cook for 1 minute.

8. 8

   Move the vegetable mixture to one side of the pan. Add the remaining butter to the open side and let it melt, then add the flour to the melted butter. Cook for 1–2 minutes.

9. 9

   Add the milk and cream, adding the milk 1/2 cup at a time and stirring each addition into the pan before adding more. Simmer the sauce for 4–5 minutes, until it bubbles, then turn off the heat.

10. 10

    In a bowl, combine 1 1/4 cups of the shredded cheddar and 1 cup of the shredded Gouda. Add this cheese mixture to the sauce in 3 parts, stirring until each addition is incorporated before adding the next. This produces a smooth, creamy sauce and helps prevent curdling.

11. 11

    Stir the cooked pasta into the creamy sauce until every piece is coated. Add some of the reserved pasta water if needed to adjust the consistency.

12. 12

    Preheat the oven to 350°F. If the pan is oven-safe, assemble the dish in the pan; otherwise, butter an oven-safe baking dish and transfer the pasta into it.

13. 13

    Spread the remaining shredded cheddar and Gouda over the pasta. Sprinkle the panko breadcrumbs over the top if using, and optionally arrange the sliced jalapeño over the pasta.

14. 14

    Bake for 15 minutes, until the cheese is bubbly. For a more golden-brown topping, broil for the final 3–4 minutes.

15. 15

    Garnish with chopped cilantro and serve. Chili flakes may also be added on top if desired.

Notes

Use cheese freshly shredded from a block rather than pre-shredded cheese, because anti-caking agents can prevent smooth melting. Cheddar and Gouda can be replaced with cheeses such as Gruyère or pepper Jack. Adjust the chili and jalapeño to taste. For a make-ahead option, cook the pasta al dente up to 2 days ahead and refrigerate; prepare the sauce and finish the dish when ready to serve. The recipe can be made vegan with vegan butter or oil, dairy-free milk, and a well-melting vegan cheese.

Nutrition per serving

• main course
• vegetarian
• Indian-inspired
• fusion
• baked
• comfort food
• cheesy
• make-ahead