Kartik's Tandoori Masala Macaroni & Cheese

Recipe by

Kartik Pendse

Serves

Difficulty

Beginner

Kartik's Tandoori Masala Macaroni & Cheese

Photo by:

Creamy, smoky, super cheesy, and spiced with Tandoori Masala, this macaroni and cheese is downright craveable. There are two ways to mimic the dreamy smokiness of a tandoor, the icon ovens used to cook all things tandoori. The first is the dhungar method, a tried-and-true South Asian flavoring method that uses a piece of hot coal drizzled with ghee to smoke meats, ingredients, and, of course, sauces. The second way is adding smoked cheese, such as scamorza (smoked mozzarella) or smoked gouda into the cheese mix, along with something sharper like cheddar and a meltier cheese like monterey or colby jack.

When it comes to the pasta, we love the classic macaroni shape (Flour + Water Foods makes our favorite!), but any short, tubular cut will work. You just want a shape that the cheese sauce can nestle into!

Once baked, the macaroni and cheese is topped with a fresh topping of feta, chopped cilantro and mint, and lime zest to pay homage to the traditional tandoori garnishes. Some pickled red onions wouldn’t hurt either. And, if you have any leftovers, slice the cold macaroni and cheese into 1-inch planks and sear in a lightly oiled non-stick pan over medium-high heat until deep golden and crisp on both sides. And, if you have any green chutney to drizzle on top, all the better!

Cook's note: For an extra silky cheese sauce, use an immersion blender to blend in the cheese at the end of Step 4.

Ingredients

½ pound (227g) dried macaroni, or other short cut of pasta
3 cups (710ml) whole milk
2 tablespoons (12g) Tandoori Masala
5 tablespoons (56g) unsalted butter
¼ cup (30g) all-purpose flour
¾ teaspoon Surya Salt, plus more
¼ to ½ teaspoon Guntur Sannam Chilli Powder, optional
8 ounces (227g) mixed grated cheese, like sharp cheddar, colby jack, smoked mozzarella, smoked gouda, or monterey jack (see headnote)
1 tablespoon ghee, optional
1 cup (40g) fresh breadcrumbs
¼ cup (28g) crumbled feta cheese, optional
¼ cup (13g) roughly chopped cilantro
2 tablespoons (6g) finely chopped mint
Zest of 1 lime

Special equipment

1 piece natural charcoal, optional

Methods

Preheat the oven to 400°F.
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook 3 minutes less than the package’s directions (you want the pasta barely al dente because it’ll continue cooking in the oven. Drain well and set aside.
If using the dhungar method, place the piece of charcoal over a medium flame and heat until white hot on the outside, 12 to 18 minutes. Wrap the bottom of a katori or small metal bowl in aluminum foil and set aside. (If you don’t have a katori, alternatively, you can wrap a small ramekin completely in foil.)
Meanwhile, make the cheese sauce. Place the milk in a 4-cup measuring cup or bowl, add the Tandoori Masala, and whisk until smooth and incorporated. Then, melt 3 tablespoons butter in a Dutch oven or large pot over medium heat. When just starting to foam, add the flour, whisk until smooth, and cook, continuing to whisk, until the mixture turns light golden and smells nutty, 2 to 4 minutes. Add the milk in a slow, steady stream, continuing to whisk, until fully incorporated. Whisk in the salt and chili powder, if using, bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of the spoon, 3 to 6 minutes. Turn off the heat and let the sauce sit for a couple minutes to cool slightly, then slowly add half of the cheese in small handfuls, stirring to incorporate after each addition.
If using the dhungar method, place the aluminum foil-wrapped katori or ramekin in the cheese sauce, then place the heated piece of coal in the katori. Place the ghee on top of the charcoal—it will start smoking immediately!—then place a lid on the pot and let it sit for 10 to 15 minutes to allow the smoke to infuse in the sauce. Remove the katori, discarding the charcoal.
Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium heat, add the bread crumbs, and cook, stirring frequently, until they just begin to turn light brown. Turn off the heat and season with salt, to taste. Set aside.
To finish assembling the macaroni and cheese, add the par-cooked pasta to the cheese sauce and stir to combine. Taste and season with salt, if needed. Transfer half of the sauced pasta to a baking dish, spread into an even layer, and sprinkle with half of the remaining cheese, then top with the rest of the sauced pasta. Sprinkle the last of the cheese in an even layer over the top followed by the reserved buttered bread crumbs. Place on a sheet pan and bake until heated through, bubbling, and light golden on top, 22 to 30 minutes. (If you want the top to be extra golden, you can broil it for a couple minutes at the end.) Remove from the oven and let cool for 10 minutes before serving.
While the macaroni and cheese cools, make the fresh topping. In a small bowl, mix the feta, if using, cilantro, mint, and lime zest. To finish the macaroni and cheese, sprinkle the fresh topping evenly over the top of the macaroni and cheese and serve.

This Recipe Features