South Indian-Style Macaroni and Cheese

For an Indian twist on macaroni and cheese, try this delicious casserole recipe that includes Asiago and cheddar cheeses.

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7 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Bake: 25 mins to 30 mins
  • Cook: 3 mins
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South Indian-Style Macaroni and Cheese
Ingredients
8
ounces dried macaroni
2
cups frozen peas
1/2
cup soft bread crumbs
1/4
cup freshly grated Asiago cheese (1 oz.)
1/2
teaspoon paprika
1/2
teaspoon salt
1/2
teaspoon garam masala
1/4
teaspoon ground black pepper
1/4
teaspoon cayenne pepper
1/4
teaspoon ground turmeric
3
tablespoons butter
1
teaspoon garlic paste
1/2
teaspoon finely shredded fresh ginger
2
tablespoons all-purpose flour
3
cups milk
Directions
  1. Preheat oven to 350 degrees F. Cook macaroni according to package directions;. Place peas in colander. Drain pasta in colander with the peas. Set aside.
  2. Meanwhile, in a small bowl combine bread crumbs, Asiago, and paprika; set aside. In another bowl stir together salt, garam masala, black pepper, cayenne, and turmeric; set aside.
  3. In large saucepan melt butter. Add garlic paste and ginger; cook and stir 1 minute. Add salt-spice mixture and cook 2 minutes. Stir in flour until combined, about 1 minutes. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in cheddar cheese until melted. Stir in cooked macaroni and peas. Transfer to 2-quart rectangular baking dish; sprinkle with bread crumb mixture. Bake, uncovered, 25 to 30 minutes or until bubbly and crumbs are golden. Makes 6 servings.
Nutrition Facts (South Indian-Style Macaroni and Cheese)
    Per serving:
  • 481 kcal cal.,
  • 23 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 70 mg chol.,
  • 652 mg sodium,
  • 46 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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