Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Masala Mac N’ Cheese

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Masala Mac N’ Cheese is a concept that has been on my mind for a while. Ever since I’ve heard of the bomb-ass kimchee mac n’ cheese from the Korean American food bloggers I knew an Indian version had to be made.

Since masala is in the name, I start off by making a masala-based component. Like with many South  Indian curries, I begin the dish by tempering some oil with mustard seeds and curry leaves. I then sautée in some onions, chilies, and cooked it all down in pureed tomatoes.  I wanted to keep this vegetarian so I also used mushrooms as a great flavor enhancer and base of the masala, but if for some strange reason you don’t like them, you can of course used ground beef. Lastly, I season it all with your go-to classic Indian spices – turmeric, chili powder, cumin, and coriander along with some ginger-garlic paste.

The bechamel cheese sauce is made in a standard-fashion (if it ain’t broke, why change it?). I make a quick roux with butter and flour, added milk, sharp cheddar cheese cheese, and season with a pinch of salt and black pepper.

I don’t think there should ever be hard-and-fast rules for mac n’ cheese. As long as it tastes great, you should be able to do any variation you like. Everything is subject to change. But if there is one rule for making mac n’ cheese that everyone should abide by it’s this:

Always use a block of cheese and grate it yourself. Don’t use pre-shredded; it jut doesn’t melt that well!

The assembly is pretty straight-forward. I combine cork-screw pasta cooked al-dente with the masala and cheese sauce. I then pour it all in a casserole dish, add a layer of extra grated cheese along with some crushed up butter crackers. (You can of course substitute with bread crumbs or even potato chips).

I then bake it at 400 F until its beautiful and bubbly and golden brown.

Some people might feel apprehensive about this fusion dish. After all classics remain classics for a reason, and sometimes adding too many things can turn it into conFUSION.

Traditional mac n’ cheese is comfort food at its finest but often it can be a bit heavy and rich. The spices and acidity of the masala cuts the richnesss a little bit and adds a new dimension of flavor making this irresistibly good.

If you want a little something special on your Thanksgiving table make this and you won’t be disappointed!

********** This recipe has been updated to have more cheese sauce!

4 from 1 vote
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Masala Mac N' Cheese

An Indian-American fusion dish perfect for thanksgiving

Ingredients

bechamel cheese sauce

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 8 oz sharp cheddar cheese (grated) (1 block)
  • 2 1/2 cup milk
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Masala

  • 4-5 tbsp butter and/or oil
  • 2 small onions
  • 1/2 bell pepper
  • 1-2 jalapenos or serrano chilies
  • 3 large tomatoes (pureed)
  • 3/4 lb ground beef OR 1 lb of mushrooms (vegetarian version)
  • 1.5 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 2 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 tsp coriander
  • 1 1/2 - 2 tsp salt or to taste

Assembly

  • 1 lb pasta noodles (cavatappi or macaroni etc)
  • 4 oz sharp cheddar cheese (grated)
  • 5-6 butter crackers such as Ritz may substitute with bread crumbs
  • 1 tsp masala spice mix of your choice optional

Instructions

  1. Start by prepping your ingredients for the masala. Dice your onions, bell pepper, chilies, and mushrooms (if you are using them instead of ground beef). Puree your tomatoes in a blender or food processor. Set aside. 

  2. In a large and wide pan, melt your butter on medium high-heat. You may also use oil.

  3. Now add in your ground beef. Break up with a wooden spoon and allow it to turn brown. If you are using mushrooms instead, allow them to cook down and shrink.

  4. Now add in your onions, bell pepper, chilies. Cook down until onions are translucent and vegetables begin to caramelize. 

  5. Add in your salt, spices, and ginger-garlic paste. Cook and stir for about a minute or two. 

  6. Add in your pureed tomatoes. Cook down the mixture until about half of the liquid is gone. The masala shouldn't be too dry nor should it be too thin like soup. Somewhere in the middle is just right. Taste and adjust for seasonings.

Bechamel Cheese Sauce

  1. Start off by making your roux. In a small pot, melt your butter on medium-high heat. Add in your flour. Stir with a whisk. Make sure there are no lumps. The roux will start to thicken and turn brown. 

  2. Now stir in your milk. Mix well. Then add in your cheese. Allow it to melt while you stir frequently. The cheese sauce should be a little thick yet smooth in texture. 

Assembly

  1. Set your oven to 400 F. 

  2. Boil your pasta in salted water (al dente) according to the package instructions. Drain and set aside.

  3. Combine all three elements - pasta, masala, and cheese sauce. 

  4. In a oiled or buttered casserole dish, add your pasta mixture. Now top the mixture with the remaining grated cheese. Sprinkle some extra spices such as a good quality channa masala blend on top if you'd like. Crush up your crackers and add to the top. 

  5. Bake in the oven until cheese is melted and top layer is golden brown. Your Masala Mac N' Cheese is ready to serve!

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Comments

  1. 4 stars
    I tried this recipe for Thanksgiving yesterday, and my family LOVED it! The flavors melded so well together and even my sisters who were vary of the sharp cheddar cheese were impressed. However, I would add that this mac and cheese could do with a little more cheese sauce if you like it on the creamy, cheesy side. If I were to make it again, I would definitely make more cheese sauce! Thanks for sharing this recipe, Fatima- looking forward to your next post! 🙂 Happy Thanksgiving!