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.
Ingredients
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8 oz. dried macaroni
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2 cups frozen peas
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1/2 cup soft bread crumbs
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1/4 cup freshly grated Asiago cheese (1 oz.)
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1/2 tsp. paprika
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1/2 tsp. salt
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1/2 tsp. garam masala
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1/4 tsp. ground black pepper
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1/4 tsp. cayenne pepper
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1/4 tsp. ground turmeric
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3 Tbsp. butter
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1 tsp. garlic paste
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1/2 tsp. finely shredded fresh ginger
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2 Tbsp. all-purpose flour
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3 cups milk
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2 cups shredded sharp cheddar cheese (8 oz.)
Directions
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.
Nutrition information
Calories 481, Total Fat 23 g, Saturated Fat 14 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 70 mg, Sodium 652 mg, Carbohydrate 46 g, Total Sugar 10 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 49%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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