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.


12 ozNo Yolks Extra Broad Noodles (uncooked)
2 Tbspbutter
1 Tbspolive oil
1red onion, chopped
1small Thai chili, chopped (optional)
1/2 Tbspginger paste
1 Tbspgarlic paste
1/2red bell pepper, chopped
1/2green bell pepper, chopped
1/2 cupmixed veggies (frozen green peas, corn and carrots)
3 Tbsptomato paste
1 tspdijon mustard
Salt to taste
1 cup eachcream, milk, reserved pasta water
1 cup eachmedium cheddar, pepper jack, gruyere
1/4 cupcilantro, finely chopped
1/4 tspturmeric powder
1 tspKashmiri red chili powder
1 tspgaram masala
1 tspcumin powder
1 tspcoriander powder
1 /2 tspred pepper flakes, adjust to taste
Freshly cracked black pepper
Pinch of nutmeg


  1. 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.
  2. In a thick-bottomed pan, add butter, olive oil, and red onions. Saute till red onions turn soft.
  3. Stir in garlic ginger paste and saute until the raw garlic smell goes away.
  4. Add the bell peppers, veggies, and salt and mix.  Cover and cook for 2 mins or until the veggies are almost cooked.
  5. Add spices and tomato paste. Mix well.
  6. Add 1 cup of reserved pasta water and bring it to a simmer.
  7. Lower the heat and stir in cream and milk. Mix and bring it to a boil.
  8. Add in your cheese  (1 cup at a time). Mix until the cheese has melted.
  9. Add in the cooked noodles with cilantro. Mix until everything is well combined.


Sprinkle these on top before serving: Red onion, finely chopped; Spring onion greens; Green chili or jalapeños, diced; Cilantro, finely chopped; Tomato, finely chopped; Lemon juice