Indian Macaroni and Cheese
Elevate your comfort food game with this irresistibly flavorful Indian Macaroni and Cheese, a vibrant twist on the classic dish. This recipe combines creamy cheddar and mozzarella cheese with aromatic Indian spices like garam masala, cumin, and turmeric for a bold, savory experience. Sautéed onions, garlic, ginger, and tomatoes create a rich, spiced base, while the optional addition of green chili provides a gentle kick of heat. Tossed with perfectly cooked elbow macaroni and garnished with fresh cilantro, this dish delivers a satisfying, fusion-inspired comfort food perfect for weeknight dinners or special occasions. Ready in just 40 minutes, it’s a family-friendly meal loaded with warmth and spice.
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 inch piece, minced ginger
- 1 large, finely chopped tomato
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons red chili powder
- 1 teaspoons garam masala
- 0.5 teaspoons cumin seeds
- 2 cups whole milk
- 1.5 cups, grated cheddar cheese
- 0.5 cups, grated mozzarella cheese
- 2 tablespoons, chopped cilantro
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 1 small, finely chopped (optional) green chili
Instructions
Boil 250 grams of elbow macaroni in a large pot of salted water until al dente. Drain and set aside.
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat.
Add 0.5 teaspoons of cumin seeds and sauté until they begin to sizzle, about 30 seconds.
Add 1 medium finely chopped onion and cook until translucent, about 5-7 minutes.
Stir in 3 minced garlic cloves, 1 inch piece of minced ginger, and 1 small finely chopped green chili (if using). Cook for another 1-2 minutes until fragrant.
Add 1 large finely chopped tomato along with 0.5 teaspoons of turmeric powder, 0.5 teaspoons of red chili powder, and 1 teaspoon of garam masala. Cook until the tomato softens and the spices are well blended, about 5 minutes.
Lower the heat to medium-low and pour in 2 cups of whole milk, stirring constantly to ensure no lumps form.
Slowly add 1.5 cups of grated cheddar cheese and 0.5 cups of grated mozzarella cheese, stirring until fully melted and the sauce becomes creamy.
Season with 1 teaspoon of salt and 0.25 teaspoons of black pepper, adjusting the seasoning to taste.
Add the cooked macaroni to the cheese sauce, stirring well to coat the pasta evenly.
Garnish with 2 tablespoons of chopped cilantro and serve hot.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 41.3 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 2208 mg | 170% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1992 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
