The Coziest Mac and Cheese with a Spiced-Up Twist!
Craving comfort food but want something with a little more… personality? Imagine the creamiest, cheesiest baked mac and cheese you’ve ever had, but with a warm, aromatic twist. We’re talking a rich cheddar sauce infused with garlic, ginger, and a beautiful blend of Indian spices like garam masala and turmeric. Topped with a crunchy Asiago-paprika crumb, this Garam Masala Mac and Cheese is the ultimate cozy meal that will warm you from the inside out. It’s the familiar hug of a classic, reimagined and ready to become your new favorite.
Ingredients
• 8 ounces / 225g dried short pasta, such as elbow, shells, or wagon wheels
• 2 cups / 300g frozen peas
• 1/2 cup / 60g soft bread crumbs
• 1/4 cup / 25g grated Asiago or Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons / 42g butter
• 1 teaspoon garlic paste
• 1/2 teaspoon finely shredded fresh ginger
• 2 tablespoons / 15g all-purpose flour
• 3 cups / 720ml milk
• 2 cups / 225g shredded sharp cheddar cheese
Instructions
1. Preheat your oven to 350°F / 175°C. Cook the macaroni according to package directions for al dente. Place the frozen peas in a colander in the sink and drain the cooked macaroni directly over them to thaw.
2. While the pasta cooks, prepare your toppings and spice blend. In a small bowl, combine the bread crumbs, Asiago cheese, and paprika; set aside. In another small bowl, stir together the salt, garam masala, turmeric, black pepper, and cayenne pepper.
3. In a large saucepan, melt the butter over medium heat. Add the garlic paste and ginger, stirring for 1 minute until fragrant. Stir in the prepared spice mixture and cook for another 2 minutes to toast the spices. Whisk in the flour to form a paste, then gradually pour in the milk, whisking constantly until the sauce is smooth, slightly thickened, and bubbly.
4. Remove the pan from the heat. Gradually add the shredded cheddar cheese, stirring until the sauce is completely melted and velvety. Gently fold in the cooked macaroni and pea mixture until everything is evenly coated.
5. Transfer the mixture to an ungreased 2-quart / 2-liter rectangular baking dish and spread evenly. Sprinkle the bread crumb mixture over the top. Bake, uncovered, for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown. Let rest for 5 minutes before serving.
Nutritional Information
• PER SERVING: 481 calories, 23 g total fat (14 g saturated fat), 70 mg cholesterol, 652 mg sodium, 46 g carbohydrates, 4 g fiber, 23 g protein.
Pro Tips
• for the Best Mac and Cheese
• Shred your own cheese! Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. A block of sharp cheddar will melt into a much creamier, smoother sauce.
• Don’t skip toasting the spices in the butter. This step ‘blooms’ them, deepening their flavor and making the entire dish more aromatic and delicious.
• For the smoothest sauce, use room temperature or slightly warmed milk. Adding cold milk to the hot butter-flour mixture can sometimes cause it to clump.
• Slightly undercook your pasta by about 1 minute. It will finish cooking in the oven, and this prevents it from becoming too soft in the final baked dish.
FAQ
Q: Can I make this garam masala mac and cheese vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Use a high-quality plant-based butter, a full-fat unsweetened plant milk like oat or soy, and your favorite brand of vegan cheddar and Asiago/Parmesan shreds. The results will be just as creamy and delicious.
Q: How can I add more protein to this vegetarian mac and cheese
A: This dish already contains a good amount of protein from the cheese, milk, and peas. To boost it further, consider using a protein-enriched or chickpea-based pasta. You could also stir in a cup of cooked chickpeas or white beans along with the pasta and peas for an extra plant-based protein and fiber kick.
Q: Is it possible to make this recipe gluten-free
A: Absolutely. To make this mac and cheese gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for the sauce. Use your favorite gluten-free short pasta and ensure your bread crumbs are also certified gluten-free.
Q: What is the best way to store and reheat leftovers
A: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish and add a splash of milk to prevent it from drying out. Microwave until hot, stirring halfway through. You can also reheat it in a 350°F (175°C) oven until warmed through.
