Macaroni Cheese Recipe – Indian-Style White Sauce Pasta Bake

Last Updated on 2 months by Neha Deshmukh

Macaroni Cheese Recipe – Indian-Style White Sauce Pasta Bake

Introduction

Oh, macaroni cheese! Is there anything more comforting? This isn’t just any macaroni cheese, though. This is the version I’ve perfected over the years, adding a little Indian flair to a classic. It’s creamy, cheesy, and has a subtle warmth from a secret ingredient – mustard powder! I first made this for a potluck with friends, and it disappeared in minutes. You’ll absolutely love how easy it is to make, and how much everyone enjoys it.

Why You’ll Love This Recipe

This macaroni cheese is a hug in a bowl. It’s perfect for a cozy night in, a quick weeknight dinner, or even a special occasion. The Indian-inspired white sauce is what really sets it apart – it’s richer and more flavorful than your average mac and cheese. Plus, it’s surprisingly easy to customize to your liking!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups boiled elbow macaroni
• 1.5 tbsp olive oil
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 6-7 garlic flakes, minced
• 1 large tomato, chopped
• 1 fistful boiled sweet corn
• Salt, to taste
• Freshly ground pepper, to taste
• 1 pinch mustard powder
• 1 tbsp grated cheese (for seasoning)
• 1 tbsp chopped fresh parsley (for garnish)
• 1 tbsp maida (all-purpose flour) – about 10g
• 1 tbsp butter – about 14g
• 1 cup low-fat milk – about 240ml
• 1 tbsp grated cheese (for white sauce) – about 14g

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Maida (All-Purpose Flour): This is key for a smooth, creamy white sauce. Don’t worry if you’re not familiar with it – it’s a staple in Indian cooking! (More on substitutions in the FAQs).
• Cheese Choices: Feel free to experiment with your favorite cheese! Cheddar is classic, but a mix of mozzarella and a little bit of Parmesan adds a lovely depth of flavor. In India, we sometimes use a local cheese called paneer for a different texture, though it doesn’t melt quite the same way.
• Mustard Powder: This is my secret weapon! It adds a subtle warmth and complexity that you won’t find in traditional macaroni cheese. Don’t skip it!
• Macaroni: Elbow macaroni is traditional, but you can use other short pasta shapes like penne or shells if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your macaroni in salted water until it’s al dente – meaning it still has a little bite. Drain it well and set it aside.
2. Now, heat the olive oil in a pan over medium heat. Add the chopped onion and bell pepper, and sauté until they’re nice and translucent. Then, toss in the garlic flakes and cook for another minute until fragrant.
3. Add the chopped tomato and a pinch of salt. Cook for about 8-10 minutes, stirring occasionally, until the tomatoes soften and break down a bit.
4. Stir in the boiled sweet corn into the vegetable mixture.
5. Time for the white sauce! In a separate saucepan, melt the butter over medium heat. Whisk in the maida and cook for a minute or two, stirring constantly, to create a roux.
6. Gradually pour in the milk, whisking continuously to prevent lumps. Keep stirring until the sauce thickens.
7. Stir in the grated cheese until it’s melted and smooth. Season with salt and pepper to taste.
8. Now, combine the cooked macaroni with the vegetable mix. Season with pepper, mustard powder, and a tablespoon of grated cheese. Give it a good stir to combine everything.
9. Transfer the macaroni mixture to a baking dish. Pour the white sauce evenly over the top, and sprinkle with extra grated cheese.
10. Bake in a preheated oven at 200°C (392°F) for about 10 minutes, or until the cheese is melted and golden brown.

Expert Tips

• Don’t overcook the macaroni! Al dente is key for the best texture.
• Whisk, whisk, whisk! Constant whisking is the secret to a lump-free white sauce.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan cheese alternatives. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free all-purpose flour blend.
• Spice Level: Add a pinch of chili powder to the vegetable mixture for a little extra heat.
• Festival Adaptations: This is a wonderful comforting dish to serve during cooler months or festivals like Diwali or Christmas. It’s always a hit with my family!

Serving Suggestions

This macaroni cheese is delicious on its own, but it also pairs well with a simple green salad or some roasted vegetables. A side of garlic bread is always a good idea, too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

• What type of cheese is best for this macaroni cheese? Cheddar is classic, but feel free to experiment! A mix of cheeses adds great flavor.
• Can I make this macaroni cheese ahead of time? Yes! You can assemble the dish and store it in the refrigerator for up to 24 hours before baking.
• How can I prevent the white sauce from becoming lumpy? Whisk, whisk, whisk! And add the milk gradually.
• What is Maida and can I substitute it? Maida is a finely milled all-purpose flour commonly used in Indian cooking. You can substitute it with cornstarch (use half the amount) or a gluten-free all-purpose flour blend.
• Can I add other vegetables to this pasta bake? Absolutely! Broccoli, peas, carrots, or mushrooms would all be delicious additions.