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Ingredients
| dry macaroni: 8 oz |
| frozen peas: 2 cups |
| bread crumbs: 1/2 cup |
| Asiago cheese (shredded): 1/4 cup |
| paprika: 1/2 tsp |
| salt: 1/2 tsp |
| garam masala: 1/2 tsp |
| black pepper: 1/4 tsp |
| cayenne pepper: 1/4 tsp |
| ground turmeric: 1/4 tsp |
| unsalted butter: 1 Tbl |
| garlic paste: 1 tsp |
| ginger root: 1/2 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| whole milk: 3 cups |
| cheddar cheese (diced): 2 cups |
South Indian-Style Macaroni and Cheese
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
1. 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.
2. 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.
3. 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.