Masala Mac and Cheese / Indian Macaroni Pasta
Indulge in a comforting classic with a bold new twist – Masala Mac and Cheese! This delicious dish combines the creamy, gooey goodness of classic mac and cheese with the irresistible warmth and spice of Indian masalas. Made in an Instant Pot, this rich and comforting dish is quick and easy to prepare, perfect for both family meals and special occasions.
Servings: 8
Calories: 480kcal
Ingredients
- 3 cups elbow macaroni (12 oz)
- 2 tablespoon olive oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 small onion finely chopped
- ¾ cup bell pepper chopped
- ½ cups tomato puree
- 1 tablespoon tomato ketchup
- ½ teaspoon chili powder
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 1 teaspoon Kasoori methi
- 1 teaspoon oregano
- ½-¾ teaspoon salt
- 3 cups water see note 1
To finish:
- 1 cup whole milk
- ¼ cup sour cream
- 1 cup cheddar cheese mild, grated
- 1 cup gouda cheese grated
- 1 tablespoon cilantro
Instructions
Pressure cook pasta:
- Put the Instant Pot in saute mode and add olive oil.
- Once it heats, add onion, and saute for 3 minutes.
- Add ginger paste and garlic paste. Saute for one minute.
- Add bell peppers, red chili powder, garam masala, kasuri methi, oregano, and salt. Mix well and saute for one more minute.
- Add 3 cups of water and stir everything well (see note 1).
- Add pasta, tomato puree, and tomato ketchup. Spread the tomato puree all over the pasta.
- Do not stir after adding the pasta. Push the dry pasta slightly so that it is covered in liquid.
- Close the lid of the Instant pot and set it to pressure cook and cook for 4 minutes (see note 2).
- Do a quick release of the pressure and open the lid.
Finish:
- Put the Instant Pot on saute mode (Low).
- Add milk, sour cream, cheddar cheese, and gouda cheese.
- Keep stirring until the cheese melts and is fully incorporated (about 2-3 minutes).
- Cancel saute mode and immediately take the inner pot out of the Instant Pot to avoid the pasta from cooking any further.
- Top with cilantro and serve warm.
Video
Notes
Note 1: I have made this recipe in an 8 Quart Instant Pot. If you are using a smaller size IP, reduce the amount of water by half a cup. We want the vegetables and pasta to be just covered in water.
Note 2: To cook pasta in the Instant Pot, pressure cook the pasta for half the time that is mentioned in the packet. My pasta packet instructions had a cooking time of 8 minutes and I pressure-cooked the pasta for 4 minutes, which gave me the perfect al dente texture.
See the tips section above for more useful tips to make this dish.
Nutrition
Calories: 480kcal | Carbohydrates: 55g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 823mg | Potassium: 556mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1354IU | Vitamin C: 27mg | Calcium: 429mg | Iron: 2mg