How to make Easy Indian style Masala Macaroni - Comforting, desi style macaroni with a luscious creamy cheese white sauce. This Macaroni Cheese recipe is perfect for those with indian taste buds and it is always a popular option for pot lucks, BBQ’s and gathering.
This Super Simple Macaroni Cheese is a quick dinner recipe and is ready to eat in just 30 minutes. It is perfect to make on busy days too. This fusion recipe where Italian/American and Indian flavours comes together to form the most delicious dish. If you like fusion recipes, why not try this Masala Pasta Recipe.
What is Macaroni Cheese?
Macaroni Cheese/Mac and Cheese is the a classic dish and the ultimate comfort food. It is a popular recipe the world over especially in the United States, Canada and the UK.
This desi pasta dish is made up of macaroni pasta and a cheese sauce (Béchamel Sauce with Cheese - Mornay Sauce). It is generally cooked either on the stove top or baked in the oven in a casserole dish.
What is Masala Macaroni?
Masala (Spiced) Macaroni is a simple macaroni recipe with added spices like cumin and red chilli powder.
This Indian Masala Macaroni is Mac and cheese with an Indian twist.You can easily double or triple the recipe.
Many people add tomato ketchup and chopped vegetables but I add neither!
Ingredients for Masala Macaroni
This recipe uses simple ingredients that you likely have in your home. Here is what you will need and potential substitutions:
Onions - White or Red Onions are finely diced or sliced for this recipe.
Oil - Olive Oil, Vegetable il, Sunflower Oil, Rapeseed Oil.
Cumin Seeds - These add an earthy fragrant flavour. You can add ground Cumin instead.
Garlic Paste - You can use fresh Garlic Cloves, frozen Garlic and ready made pastes. You can also use ginger-garlic paste if you like.
Green Chilli Paste - Adds flavour and heat to the base layer of the recipe. Use fresh, frozen or a ready made pastes. You can also add finely sliced Green Chillies.
Indian Spices - Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder. You can add Paprika, Red Chilli Flakes/Red Pepper Flakes or Cayenne in place of Red Chilli Powder. You can also skip the spice powders and just add 1teaspoon of Garam Masala Powder.
Dry Oregano - Or Italian Seasoning.
Salt and Black Pepper Powder
Bolognese Sauce - I add a jar of bolognese sauce. You can use Marinara Sauce, fresh or tinned pureed ripe tomatoes too.
Tomato puree /Tomato paste - This adds concentrated tomato flavour. You can substitute with Harissa Paste. I like Rose Harissa.
Sugar - Depending on the tomatoes you use, you may need to add a pinch of sugar. Some tinned or jarred tomatoes contain citric acid for preservation purposes and can be acidic in flavour.
Cheese - Cheddar Cheese and Red Leicester Cheese.
Elbow Macaroni — The star of the show. It can be replaced with any small Pasta shape.
How to make Masala Macaroni
For the quick masala macaroni recipe, scroll to the printable recipe card at the bottom of the post.
Making the Sauce
Add Oil to a large pot and heat over medium high.
Once hot, add Cumin Seeds.
Stir in chopped Onions and cook till light golden brown. 2 - 3 minutes.
Add crushed Garlic and Green Chilli, give it a quick stir and cook for a minute.
Stir in ground Spices and Herbs and cook for a minute or 2 adding a splash of water if needed.
Pour in tomato and squeeze in Tomato Puree. Cook till oil has separated at sides.
Cooking Pasta
Meanwhile bring water with 1 teaspoon salt to a rolling boil and add Macaroni. Cook for 2 minutes less then the package states or until al dente. Drain cooked macaroni and rinse under cold water.
Stir cooked macaroni into the Sauce with some of the Pasta water.
Cook for 2 minutes and then remove from heat.
Make Cheese Sauce
Make Béchamel Sauce by melting the butter in a pot/pan over medium heat. Add garlic, cook for 1 min, then stir in the plain flour.
Cook for a further minute, then gradually add the milk whisking as you go.
Simmer for 5 mins, whisking continuously until thickened. Remove from the heat, stir in half the cheddar and Red Leicester.
Heat the oven to 200C/180C fan/gas 6.
Bake
Place into a casserole dish and top with remaining cheese. Bake for 20 minutes until golden brown and bubbling.
Expert Tips and Variations
grate the cheese yourself
Pre grated cheese has a coating that prevents it from clumping together but it also prevents it from melting properly.
add pasta water
For a silky smooth sauce that clings to the pasta, add some of the pasta water.
Spices
You can adjust the spices according to your taste and desired spice level.
Vegetables
You can add 2 cup of chopped veggies such as sweet corn, green beans, green bell peppers, red bell pepper, carrots, green peas and peppers. I would add this straight after the onions.
Soy sauce
Add a splash of Soy for extra flavour.
Make Gluten-Free
Use your favourite gluten-free pasta to make it GF.
Crunchy topping
Add panko breadcrumbs on top with for a crunch.
Use room temperature liquids
This is not essential, it just helps the cheese sauce to thicken quicker.
The Cheese
Use your favorites cheese. My personal favourites are the ones used in this recipe.
You can also add parmesan, gruyere, Mozzarella and gouda.
Hot Sauce
To make the masala macaroni spicier, add a splash of hot sauce or chilli sauce.
Add Protein
Add Protein such as chopped/shredded rotisserie chicken into the pasta at the end before adding cheese on top and before baking.
Making Masala Macaroni and Cheese ahead of time
Before cooking, cover Mac and Cheese tightly with foil and place in the fridge 1-2 days ahead.
Before baking, let the casserole dish sit on counter for 30 minutes.
Bake at 200 C/gas mark 6 for 25-35 minutes, until hot and bubbly.
Like most mac and cheese recipes, this recipe loses some of it’s creaminess when it is made ahead.
Increase the amount of sauce slightly if you need to make this recipe ahead.
Storing Mac And Cheese
Any leftovers need to be placed in the fridge and covered tightly. Or place in an airtight container. Masala Mac and cheese can be stored this way for 3-4 days.
Can Mac and Cheese be reheated?
Yes!
To reheat, stir in a splash of milk or cream and microwave partially covered with cling film.
FAQ'S
Can Mac and Cheese be frozen?
Yes
Cooked macaroni and cheese is super simple to freeze! Let it cool completely before storing. Place in an airtight container and pop into the freezer for up to 3 months.
How to thaw Mac and Cheese
Place in the fridge overnight or on the counter top for 2 hours.
How to reheat Mac and Cheese
You can use the microwave, oven, or stovetop to reheat. Don’t forget to add a splash of milk.
The best method is to reheat it in the oven. To reheat in the oven cover it with foil, and bake it in the oven at 180C/Gas Mark 4/ 350°F until warmed through.
How do I serve Masala Macaroni?
This Macaroni tastes is a complete meal but you can pair it with:
A crisp green salad
More Pasta Recipes:
If you like this Indian style pasta recipe, why not try these other pasta recipes:
Easy, Creamy & Spicy Harissa Pasta
Gigi Hadid Viral Spicy Pasta without Vodka
More Easy Lunch Recipes:
Marks and Spencer copycat Spinach, Pine Nut and Pesto Pasta
Best Juicy Indian Air Fryer Chicken Leg Quarters
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How to make Easy Indian Style Masala Macaroni
Ingredients
- 2 tablespoon Oil Vegetarian or Sunflower Oil
- 1 teaspoon Cumin Seeds
- 1 Onion Diced
- 1 teaspoon Garlic Paste
- 1 teaspoon Green Chilli Paste
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- ½ Red Chilli Powder
- ¼ Turmeric Powder
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Dry Oregano
- 400 g Bolognese Sauce or Tinned Tomatoes, pureed
- 2 tablespoon Tomato Puree
- 500 g Macaroni
- 5 tablespoon Butter
- 1 Garlic Clove crushed
- 6 tablespoon Plain Flour
- 600 ml Milk
- 300 g Cheddar Cheese Grated
- 100 g Red Leicester Cheese Grated
Instructions
- Add Oil to a large pot and heat over medium high.
- Once hot, add Cumin Seeds. Stir in chopped Onions and cook till light golden brown. 2 - 3 minutes.
- Add crushed Garlic and Green Chilli, give it a quick stir and cook for a minute.
- Stir in ground Coriander ground Cumin, Red Chilli Powder, Turmeric Powder, Salt, Pepper and Dry Oregano. Cook for a minute or 2 adding a splash of water if needed.
- Pour in tomato and squeeze in Tomato Puree. Cook till oil has separated at sides. About 5 minutes over medium high heat.
- Meanwhile, bring water with 1 teaspoon salt to a rolling boil and add Macaroni. Cook for 2 minutes less then the package says or until al dente. Drain cooked macaroni and rinse under cold water.
- Stir cooked macaroni into the Sauce with some of the Pasta water. Cook for 2 minutes and then remove from heat.
- Make Béchamel Sauce by melting the butter in a pot/pan over medium heat. Add garlic, cook for 1 min, stir in the plain flour and whisk to combine. Cook for a further minute, then gradually add the milk whisking as you go.
- Simmer for 5 mins, whisking continuously until thickened. Remove from the heat, stir in half the cheddar and Red Leicester.
- Heat the oven to 200C/180C fan/gas 6. Place into a casserole dish and top with remaining cheese. Bake for 20 minutes until golden brown and bubbling.
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