Indian-Spiced Mac and Cheese
Creamy stovetop mac and cheese with a savory, tangy depth that plain cheddar never has. The blend goes into the cheese sauce off the heat, so it seasons every noodle and never scorches.
Photography is illustrative. Every recipe is tested.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups shredded sharp cheddar, about 8 ounces
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- Chopped chives, to serve
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Stir the blend in with the cheese, off the heat. A cheese sauce is the perfect carrier: the fat and milk carry the flavor through every noodle, and nothing gets hot enough to turn the tomato powder bitter.
Method
- 01
Cook the pasta. Cook the macaroni in well-salted water 1 minute short of the package time. Drain and set aside.
- 02
Make the roux. In the same pot, melt the butter over medium heat, whisk in the flour and cook 1 minute, whisking, until it smells toasty but has not browned.
- 03
Whisk in the milk. Pour in the warm milk a little at a time, whisking constantly, then simmer 3 to 4 minutes until it coats the back of a spoon.
- 04
Add the cheese and blend off the heat. Take the pot off the heat. Stir in the cheddar a handful at a time until smooth, then stir in the 2 teaspoons of Tikka Twist. Adding cheese off the heat keeps the sauce from turning grainy.
- 05
Toss and serve. Fold in the macaroni until every piece is coated. Taste before adding any salt; the blend and the cheese both bring some. Scatter with chives and serve right away.