This Masala Mac & Cheese Recipe is the perfect Thanksgiving dish to spice up the dinner table. A spicy masala cheese sauce with cream, cheddar, and gruyere cheese mixed with macaroni and baked until the cheese is melted and the breadcrumbs are crispy. From the kids to the adults, this Indian twist on an American classic is something the entire family will love.
This restaurant / family style recipe is perfect for leftovers because the cheese sauce will stay creamy after being refrigerated! Just heat it up, stir, and enjoy its creamy goodness.
Watch our recipe video for step by step instructions on how to make Masala Mac & Cheese. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Indian Style Macaroni calories and nutrition information, see the recipe card below. We also have an option to view our Masala Macaroni and Cheese recipe in hindi!
Ingredients:
Instructions:
1) Put a large pot filled with water and a few teaspoons of salt over high heat to prepare for the macaroni pasta.
1) In a large cast iron pan over medium/high heat, add 1 tbsp oil and 1 tbsp butter.
2) Once the butter is melted and hot, add 1 finely chopped green chili and 3 tbsp ginger garlic paste. Mix well and cook for about 1 minute.
3) Add 1 medium onion, finely chopped, and saute for 5-7 minutes until the onions turn translucent.
4) Add 3/4 cup frozen corn and 1 pinch of salt. Mix and cook for about 2 minutes.
PRO TIP: Feel free to add more veggies if you want - this sauce can handle it!
5) For the spices, add 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp coriander powder, and 1 tsp red chili powder. Mix well and cook for about 1 minute.
6) Add 3 oz of tomato paste (about half of a small can), 1 cup of water, and 1.5 cups of heavy cream. Mix the tomato paste into the liquid using a whisk until it is fully dissolved and mixed together.
7) Cook on medium for about 5 minutes (stirring occasionally) until bubbles begin to form.
8) Add 1 cup of sour cream, and whisk it into the sauce.
9) After the sauce is thoroughly mixed, add 1.5 cups of grated cheddar cheese. Mix thoroughly.
10) Add 1.5 cups of grated gruyere cheese and mix thoroughly.
11) Season the cheese sauce to taste with about 2 tsp of salt.
PRO TIP: Taste test your sauce to make sure the salt level is right!
12) Reduce heat to low, and keep warm while stirring occasionally.
1) Once the pot of water has come to a boil, add the 1 lb package of macaroni pasta (large elbows) and stir.
2) Boil for 8-9 minutes depending on the package directions, stirring occasionally to avoid sticking.
3) After the time is up, stain the macaroni immediately and add it into the cast iron with cheese sauce.
PRO TIP: If your cast iron is not big enough, mix it together in a large baking dish!
4) Top with 1 cup of grated cheddar / gouda cheese, slices of green chili and 1/4 cup bread crumbs.
5) Broil the mac & cheese in the oven for 3 minutes until the cheese is melted and bubbly.
6) Remove from the oven, garnish with chopped cilantro, and serve hot!
7) Store & refrigerate the leftovers for more creamy, cheesy goodness for up to four days.
Ingredients
Directions
1) Put a large pot filled with water and a few teaspoons of salt over high heat to prepare for the macaroni pasta.
1) In a large cast iron pan over medium/high heat, add 1 tbsp oil and 1 tbsp butter.
2) Once the butter is melted and hot, add 1 finely chopped green chili and 3 tbsp ginger garlic paste. Mix well and cook for about 1 minute.
3) Add 1 medium onion, finely chopped, and saute for 5-7 minutes until the onions turn translucent.
4) Add 3/4 cup frozen corn and 1 pinch of salt. Mix and cook for about 2 minutes.
PRO TIP: Feel free to add more veggies if you want - this sauce can handle it!
5) For the spices, add 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp coriander powder, and 1 tsp red chili powder. Mix well and cook for about 1 minute.
6) Add 3 oz of tomato paste (about half of a small can), 1 cup of water, and 1.5 cups of heavy cream. Mix the tomato paste into the liquid using a whisk until it is fully dissolved and mixed together.
7) Cook on medium for about 5 minutes (stirring occasionally) until bubbles begin to form.
8) Add 1 cup of sour cream, and whisk it into the sauce.
9) After the sauce is thoroughly mixed, add 1.5 cups of grated cheddar cheese. Mix thoroughly.
10) Add 1.5 cups of grated gruyere cheese and mix thoroughly.
11) Season the cheese sauce to taste with about 2 tsp of salt.
PRO TIP: Taste test your sauce to make sure the salt level is right!
12) Reduce heat to low, and keep warm while stirring occasionally.
1) Once the pot of water has come to a boil, add the 1 lb package of macaroni pasta (large elbows) and stir.
2) Boil for 8-9 minutes depending on the package directions, stirring occasionally to avoid sticking.
3) After the time is up, stain the macaroni immediately and add it into the cast iron with cheese sauce.
PRO TIP: If your cast iron is not big enough, mix it together in a large baking dish!
4) Top with 1 cup of grated cheddar / gouda cheese, slices of green chili and 1/4 cup bread crumbs.
5) Broil the mac & cheese in the oven for 3 minutes until the cheese is melted and bubbly.
6) Remove from the oven, garnish with chopped cilantro, and serve hot!
7) Store & refrigerate the leftovers for more creamy, cheesy goodness for up to four days.
Leave A Review