Masala Macaroni and Cheese


This is one of our favorite dinners. It is a play on a traditional mac and cheese with the flavor amped up with a mix of indian spices and the cheese dialed down to let the veggies and spices shine. I like to serve alongside toasted crusty sourdough bread and butter.

Masala Macaroni and Cheese

Servings 6 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 1 lb Elbow Macaroni
  • 1 medium Red or yellow onion
  • 2 large Tomatoes
  • 1/2 cup Frozen green peas
  • 1 cup Grated Amul cheese or Fontina
  • 2 tbsp Ghee
  • 2 cloves Garlic, minced
  • 2 tbsp Cilantro, chopped
  • 1/4 tsp Garam Masala
  • 1 tsp Cumin powder
  • 1/2 tsp Chili powder to taste
  • A pinch Turmeric
  • Salt to taste


  • Dice the onion and tomatoes into small pieces.
  • Cook the macaroni in a pot of salted, boiling water. Follow package directions. Drain and set aside.
  • While the macaroni is cooking, heat the ghee in a large skillet. Add the garlic and onions and let them 'sweat' for a couple of minutes and turn translucent.
  • Add the chopped tomatoes, peas, cumin powder, chili powder, turmeric and salt to the skillet. Cook while stirring periodically for 2-3 minutes until the tomatoes have cooked through and have broken down into a sauce. If the sauce begins to get too dry, dilute it with a splash of water.
  • Give a quick stir and then add the cooked macaroni. Add most of the chopped cilantro, reserving a little for garnish.
  • Stir to combine the vegetables and macaroni. Cook covered for 3 minutes.
  • Add the garam masala, and stir a couple times and then check the spice and salt.
  • Take the skillet off the heat. Sprinkle the shredded cheese over the hot pasta. Garnish with cilantro and serve.


  • Substitute ghee with olive oil or any other neutral oil if you prefer.
  • You can add diced carrots, green beans, or red peppers for a more vegetable forward dish.
  • While Amul cheese is a nostalgic choice for anyone who grew up in India, feel free to use any cheese that melts without getting very stringy.
  • This recipe works with other small shapes of pasta like shells, and mini penne too.
Calories: 300kcal
Course: Recipe
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.