Tikka Masala Mac & Cheese. Need we say more? OK, we’ll say this: our Tikka Masala spice blend takes your mac & cheese game to the next level by adding a smokey depth that will leave everyone at your dinner table — young and old — begging for more!
As always, we try to help you keep the kitchen mess to a minimum. You can make your sauce and bake your mac & cheese in 10" oven-safe skillet or you can make noodles and sauce in one pot and bake in a 9x13 baking dish.
Our Tikka Masala spice blend takes your Mac & Cheese game to the next level!
2 C macaroni pasta
2 C shredded Italian four-cheese blend
¾ C shredded cheddar cheese
¼ C grated parmesan cheese
1 C whole milk
1 TBSP kosher salt
Fill medium-sized pot halfway with water. Place over high heat and bring to a boil. When boiling, add 1 TBSP kosher salt. Add macaroni and cook according to package instructions.
Try a noodle or two a minute before the end of the recommended cook time—you’ll want to stop cooking when noodles are al dente as they will finish cooking in the oven.
When al dente, drain noodles in a colander over the sink. Set aside.
In a small bowl mix parmesan cheese, panko breadcrumbs, and cheddar cheese. Set aside for topping.
Heat oven-safe skillet over medium-low heat.* Melt butter, add Masi Masa Tikka Masala Spice Blend and tomato paste, stirring constantly, for 1 minute.
SLOWLY add milk and heavy cream to the pan, stirring the whole time, and bring to a simmer.
In quarter cup increments, whisk in Italian four-cheese blend and cheddar cheese. Continue whisking until all cheese is melted. (The pan should be hot enough to melt the cheese, but not bubbling.
*If you’re planning on baking in a 9x13 baking dish, you can make the sauce in the same saucepan you used to cook noodles.
Add cooked noodles to cheese sauce and mix until noodles are fully coated.
Sprinkle on cheese and breadcrumb topping.