• 8 Ratings

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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

481 calories; 23 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 70 mg cholesterol; 652 mg sodium. 398 mg potassium; 46 g carbohydrates; 4 g fiber; 10 g sugar; 23 g protein; 1944 IU vitamin a; 9 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 137 mcg folate; 1 mcg vitamin b12; 495 mg calcium; 3 mg iron;

Reviews

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0