South Indian-Style Macaroni and Cheese

For an Indian twist on macaroni and cheese, try this delicious casserole recipe that includes Asiago and cheddar cheeses.

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  • 8 ounces dried macaroni
  • 2 cups frozen peas
  • 1/2 cup soft bread crumbs
  • 1/4 cup freshly grated Asiago cheese (1 oz.)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 3 tablespoons butter
  • 1 teaspoon garlic paste
  • 1/2 teaspoon finely shredded fresh ginger
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 2 cups shredded sharp cheddar cheese (8 oz.)
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.
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.
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.

nutrition information

Per Serving: cal. (kcal) 481, Fat, total (g) 23, chol. (mg) 70, sat. fat (g) 14, carb. (g) 46, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 10, pro. (g) 23, vit. A (IU) 1943.61, vit. C (mg) 8.86, Thiamin (mg) 0.55, Riboflavin (mg) 0.6, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.2, Folate (g) 137.08, Cobalamin (Vit. B12) (g) 0.92, sodium (mg) 652, Potassium (mg) 398, calcium (mg) 494.74, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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