Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 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

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Credit: Andy Lyons

Recipe Summary

bake:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
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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.

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  • 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.

  • 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; fat 23g; cholesterol 70mg; saturated fat 14g; carbohydrates 46g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 10g; protein 23g; vitamin a 1943.6IU; vitamin c 8.9mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 3.9mg; vitamin b6 0.2mg; folate 137.1mcg; vitamin b12 0.9mcg; sodium 652mg; potassium 398mg; calcium 494.7mg; iron 2.7mg.
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