Masala Mac and Cheese
The classics will always be there. Don’t be afraid to spice things up. Especially when those spices are garam masala, cumin, coriander, and a pinch of nutmeg.
@shwetainthekitchen
Ingredients
- 12 oz No Yolks Broad Noodles (uncooked)
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 red onion, chopped
- 1 small Thai chili, chopped (optional)
- 1/2 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup mixed veggies (frozen green peas, corn and carrots)
- 3 Tbsp tomato paste
- 1 tsp dijon mustard
- Salt to taste
- 1 cup each cream, milk, reserved pasta water
- 1 cup each medium cheddar, pepper jack, gruyere
- 1/4 cup cilantro, finely chopped
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 /2 tsp red pepper flakes, adjust to taste
- Freshly cracked black pepper
- Pinch of nutmeg
Directions
- Cook pasta in salted, boiling water as per package instructions. Reserve 1 cup pasta water. Drain and rinse noodles with cold water and keep aside.
- In a thick-bottomed pan, add butter, olive oil, and red onions. Saute till red onions turn soft.
- Stir in garlic ginger paste and saute until the raw garlic smell goes away.
- Add the bell peppers, veggies, and salt and mix. Cover and cook for 2 mins or until the veggies are almost cooked.
- Add spices and tomato paste. Mix well.
- Add 1 cup of reserved pasta water and bring it to a simmer.
- Lower the heat and stir in cream and milk. Mix and bring it to a boil.
- Add in your cheese (1 cup at a time). Mix until the cheese has melted.
- Add in the cooked noodles with cilantro. Mix until everything is well combined.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
