Macaroni "Masala" Recipe

Name: Macaroni "Masala"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces Small pasta (macaroni, tiny shells, ditalini); 2 tablespoons Ghee or vegetable oil; 1/4 teaspoon whole cumin seeds; 2 cloves of garlic, finely chopped; 1 cup finely chopped onion; 1 tablespoon minced fresh ginger; 1 cup diced fresh tomatoes (no need to peel them); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon each: turmeric, ground cumin, cayenne pepper and ground coriander; Salt, to taste; 1 tablespoon chick pea flour (besan) or all-purpose flour; 1 cup milk; 1 cup grated cheese (cheddar, mozzarella, gouda - or a mix); 1/2 cup panko bread crumbs; 1 teaspoon garam masala; 1 tablespoon melted ghee; 2 tablespoons grated Parmesan

Servings: persons

10 ounces Small pasta (macaroni, tiny shells, ditalini)
2 tablespoons Ghee or vegetable oil
1/4 teaspoon whole cumin seeds
2 cloves of garlic, finely chopped
1 cup finely chopped onion
1 tablespoon minced fresh ginger
1 cup diced fresh tomatoes (no need to peel them)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon each: turmeric, ground cumin, cayenne pepper and ground coriander
Salt, to taste
1 tablespoon chick pea flour (besan) or all-purpose flour
1 cup milk
1 cup grated cheese (cheddar, mozzarella, gouda - or a mix)
1/2 cup panko bread crumbs
1 teaspoon garam masala
1 tablespoon melted ghee
2 tablespoons grated Parmesan

1
Bring a large pot of water to the boil; salt the water and add the pasta. Cook until the pasta is just al dente. Drain the pasta and set it aside.
2
Meanwhile, preheat the oven to 400 degrees.
3
Heat the ghee in a large skillet over medium-high heat and sprinkle in the cumin seeds. Let the seeds fry for a few seconds, then add the chopped onions, garlic and ginger. Saute the mixture until golden brown. It is important to develop the flavour at this stage.
4
Add the tomatoes and continue to cook until the tomatoes break down. Mash them with your wooden spoon. Add all of the spices and salt, to taste, and cook until fragrant, only one or two minutes.
5
Mix in the chick pea flour (or all purpose flour) and cook 1 minute. Turn off the heat. Slowly stir in the milk. Add the cheese and stir until melted and the sauce is homogeneous. Stir in the cooked pasta.
6
Transfer the mixture to a flat casserole and smooth the top to even out the dish.
7
Mix the panko, melted ghee, garam masala and Parmesan together and sprinkle over the top of the casserole. Bake, uncovered, for 25 to 30 minutes, until the top is golden brown and the casserole bubbles around the edges. Let the casserole sit and rest for 10 minutes before serving.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 ounces Small pasta (macaroni, tiny shells, ditalini), 2 tablespoons Ghee or vegetable oil, 1/4 teaspoon whole cumin seeds, 2 cloves of garlic, finely chopped, and more.

Yes, Macaroni "Masala" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni "Masala"

How did you like this recipe?

Frequently Asked Questions