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.
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.
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.
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.
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.
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.
