Directions

Cook noodles

1. Fill medium-sized pot halfway with water. Place over high heat and bring to a boil. When boiling, add 1 TBSP kosher salt. Add 2 cups of macaroni and cook according to package instructions. 

2. 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. 

3. When al dente, drain noodles in a colander over the sink. Set aside.

Make topping

1. In a small bowl mix ¼ cup grated parmesan cheese, ½ cup panko breadcrumbs, and 1/4 cup of cheddar cheese. Set aside for topping.

Make sauce

1. Heat oven-safe skillet over medium-low heat.* Melt 3 TBSP butter, add 1 TBSP Masi Masa Tikka Masala spice blend and 1 TBSP tomato paste, stirring constantly, for 1 minute.

2. SLOWLY add 1 cup whole milk and ½ cup heavy cream to the pan, stirring the whole time, and bring to a simmer. 

3. In quarter cup increments, whisk in 2 cups Italian four-cheese blend and ½ cup cheddar cheese. Continue whisking until all cheese is melted. (The pan should be hot enough to melt the cheese, but not bubbling.

4. *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. 

Combine noodles & sauce

1. Add cooked noodles to cheese sauce and mix until noodles are fully coated.

2. Sprinkle on cheese and breadcrumb topping.

Bake & Serve

1. Bake until golden brown and bubbly, about 25 minutes.
2. If you’re feeling like you need a healthy side dish, we suggest steamed broccoli or green beans and/or a big green salad.