India x United States
Masala mac and cheese with tadka crumb
Mac and cheese went to a South Indian wedding and came back with mustard seeds in its hair.
40 minTime
35 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original834kcalsame
35 gproteinsame
4 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the macaroni in well salted water at a rolling boil for 2 minutes less than the packet says. Drain.
- 2Melt the butter in a large pan on medium heat. Cook the onion and green chilli 4 minutes, then add the tomato, turmeric, chilli and garam masala and cook 4 minutes.
- 3Stir in the maida for 1 minute. Whisk in the 3 cups warm milk in 4 parts, whisking well after each. Simmer gently on medium low heat for 5 minutes, stirring.
- 4Take the pan off the heat. Stir in the cheddar, mozzarella, mustard and 1 tsp salt, then fold in the macaroni.
- 5Heat the ghee on medium heat, add the mustard seeds, then the curry leaves once they pop. Add the breadcrumbs and a pinch of salt and toast 2 minutes.
- 6Tip the pasta into a baking dish, scatter the crumb and bake in the oven at 220°C for 8 to 10 minutes. Finish with coriander.
Serve it like this
Spoon into a hot cast iron dish or shallow bowl, crumb side up, add a few fried curry leaves and a pinch of chilli powder on top.
