This Indian Baked Masala Mac and Cheese brings together the comfort of classic mac with the bold, aromatic flavors of Indian spices. It’s creamy, cheesy, and perfectly spiced with just the right kick—one of those dishes that wins over both kids and adults in the very first bite.
Indian – Inspired Masala Mac and Cheese
Love mac and cheese? Wait until you try this Indian-fusion version! It’s cheesy, creamy, and infused with the warmth of spices like garam masala, cumin, and turmeric.
This fusion recipe brings together the richness of traditional mac and cheese with the bold flavors of Indian spices. You can also customize it with your favorite veggies or protein for an even more satisfying and wholesome dish.
We love making pasta at my house, so naturally, I had to try this out: Indian fusion Masala Mac and Cheese. You can also call it Tikka Masala Mac and Cheese.
There is no better meal than delicious pasta on a busy weeknight after work. Yes…yes…there are lots of carbs, but hey..it is so good!
So how did I like the pasta – I really enjoyed this fusion dish. It’s not too spicy, and perfectly balanced, even your kids will love it. This mac and cheese is perfect for an Indian Thanksgiving dinner.
Ingredients
The best part about this Indian Masala Mac and Cheese is that it uses ingredients that are often readily available in an Indian kitchen. Here is what you will need to create my version of this dish.
- Pasta – I like to use the fancier cavatappi pasta, but elbow macaroni will work just as well. Any dry pasta works well in this recipe.
- Olive oil or Butter – Use good-quality extra virgin olive oil or unsalted butter.
- Onion – Optional, but gives depth of flavor to the dish.
- Jalapeno or Serrano peppers – Some to add a spice kick to the pasta, and some for topping before baking the pasta.
- Garlic and Ginger – They add a warm, fragrant flavor to the dish.
- Bell Peppers – I like to use colorful bell peppers, as that makes this dish look bright and colorful! Use any color bell peppers you have on hand.
- Tomato paste – It is the best choice to add color and flavor to the sauce.
- Spices – Garam masala, turmeric powder, and red chili powder give this mac and cheese its signature Indian taste.
- Milk and Cream – To make a smooth and creamy cheese sauce.
- Cheese – A combination of cheddar and gouda cheese. You can also switch them with pepper jack or gruyere cheese. They all work well for the creamy texture and cheesy pull.
- Panko breadcrumbs: Top with breadcrumbs before baking for that beautiful crust.
- Cilantro – I used chopped fresh cilantro to garnish at the end.
Recipe Tips
- Cheese: It is crucial to use cheese from a block and to freshly shred it.
Skip pre-shredded cheese—it has anti-caking agents that prevent smooth melting. Use a combination of cheeses for extra flavor. Cheddar and Gouda work well together, but you can also experiment with other cheeses, such as gruyere and pepper jack. When adding cheese, add a little at a time to prevent curdling. - Room Temperature: It is best to prep the ingredients beforehand, so the milk and cheese are at room temperature when mixed in to make the sauce.
- Pasta: Slightly undercooking the pasta prevents it from going mushy once mixed with the sauce and baked.
- Aromatics: Onions, garlic, or even a small amount of ginger add dimension that complements the spices, so I recommend not skipping them.
- Creamy texture: If you like it extra creamy, you can add a little more milk or cream to the sauce.
- Spice Level: Adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of red chili powder and jalapenos or skip them altogether.
- Pasta Water: Don’t forget to save the pasta water if making pasta on the stovetop! This starchy water helps adjust the consistency of the sauce without making it too watery.
Variations
This Indian Masala Mac and Cheese recipe is customizable! Here are some ideas:
- Make this gluten-free: Use a gluten-free pasta and make it on the stovetop.
- Paneer: Add cubes of paneer for a protein boost and to make the dish more filling.
- Spinach: Stir in some sautéed spinach for added color and nutrients.
- Chicken: Grilled or shredded chicken would be a great addition for extra protein.
Common Questions
This dish is best served immediately. Leftovers can be stored in the refrigerator for up to 2 days. To reheat, add the pasta to a microwave-safe bowl and heat for 30 seconds to a minute. When reheating, add a splash of milk or cream to get the creamy texture back.
Yes, you can easily make this recipe vegan. Swap the butter for vegan butter or oil, use dairy-free milk (like almond or oat milk), and opt for a vegan cheese that melts well.
To make this ahead of time for a party, cook the pasta al dente 2 days beforehand and refrigerate. When you’re ready to serve, make the sauce according to the recipe instructions and finish the dish.
How to serve this Masala Mac and Cheese?
Serve it hot straight from the pot for the creamiest texture, sprinkled with fresh cilantro or green onions for brightness. It also pairs beautifully with simple roasted veggies, a crisp green salad, or grilled chicken or paneer for extra protein.
For gatherings, bake it with a crunchy breadcrumb topping and bring it to the table golden and bubbling—it makes a fantastic potluck or holiday addition with an Indian twist. And if you’re feeding kids, keep a mild batch ready and offer extra chili flakes or green chilies on the side for the spice lovers.
Enjoy this Indian-inspired mac and cheese with a side of Spicy Bombay Potatoes for a cozy and complete meal!
For an Indian-inspired holiday spread, pair it with Tandoori Chicken Wings, or for a vegetarian option, serve it with flavorful Paneer Tikka. It’s a crowd-pleasing combination everyone will enjoy!
More Pasta Recipes From My Kitchen!
Masala Mac and Cheese
Video
Ingredients
- 8 ounces Pasta , Cavatappi, macaroni, or shells
- 2 teaspoon Salt , for seasoning pasta water
- 3 tablespoon Unsalted Butter, divided
- 1 Green Chili Pepper, Serrano or Jalapeno, optional, adjust to taste
- 1 cup Yellow Onion, diced
- 1/2 tablespoon Garlic, minced
- 1/2 tablespoon Ginger, grated
- 1/2 Green Bell Pepper, diced
- 1/2 Red Bell Pepper, diced
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Garam Masala
- 3 tablespoon Tomato paste, finely chopped
- 2 tablespoon all-purpose white flour
- 2 cup Milk
- 1/3 cup Cream
- 2 cup Cheddar Cheese, shredded from a block, divided
- 1 1/2 cup Gouda , shredded from a block, divided
- 2 tablespoon Panko breadcrumbs, optional
- 1 Jalapeno , sliced, optional
- Fresh cilantro leaves, chopped
Instructions
- Boil pasta as per package directions, reserving some pasta water. Do not overcook; keep it al dente. Drain and set aside.
- Heat 1 tablespoon of oil or butter in a large pan (preferably oven-safe).
- Add the chopped green chili and onion to the pan. Saute for 2-3 minutes until the onions are translucent.
- Add the ginger and garlic and saute for a minute until the raw smell is gone.
- Add the red and green bell peppers and saute for 2 minutes. Then add the spices and mix them all well.
- Add the tomato paste. Stir and cook for a minute.
- Now move this mixture to the side of the pan. Add the butter and let it melt. Add the all-purpose white flour to the butter and cook for 1-2 minutes.
- Now we will add the milk. Add 1/2 cup of milk at a time, stirring it in before adding more. Let the sauce simmer for 4-5 minutes until it bubbles. Turn off the heat.
- Now we will add the shredded cheese. Mix 1 1/4 cups of shredded cheddar and 1 cup of Gouda in a bowl. Add cheese in 3 parts, a little at a time, stirring until it is combined, then add more and stir again. This will ensure it does not curdle and that it forms a smooth and creamy sauce.
- Mix the cooked pasta in the creamy sauce. Stir until it is all coated in the sauce. Adjust with reserved pasta water if needed.
Baking Pasta
- Preheat oven to 350 F. If your pan is oven-safe, we can assemble in this pan. Otherwise, butter an oven-safe baking dish and transfer the pasta to it.
- Spread the remaining shredded cheese on top of the pasta. Sprinkle the panko breadcrumbs if using. Optionally, top with sliced jalapenos.
- Bake the pasta for 15 minutes until the cheese is bubbly. For an even more golden-brown topping, set the oven to broil for the last 3-4 minutes of baking.
- Garnish with cilantro and serve. You can also top with chili flakes if you like.
Nutrition
If you are looking for a tasty one-pot meal that comes together within 30 minutes, then this Indian Masala Mac and Cheese is a great choice. Give it a try and enjoy this cheesy, spicy delight with your family!
This turned out really delicious! I did not have Gouda cheese on hand so substituted with Parmesan cheese and it was enjoyed by everyone. This will definitely be my go to recipe for potlucks. Thanks for sharing!
Hi Preeti – So happy to hear you all enjoyed the mac and cheese. Thank you for sharing back!