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South-Indian Style Macaroni and Cheese More Recipes Like This


Ingredients: Metric Units
8 oz. dried macaroni
2 cups frozen peas
1/2 cup soft bread crumbs
1/4 cup freshly grated Asiago cheese (1 oz)
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. garam masala
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. ground turmeric
3 Tbsp. butter
1 tsp. garlic paste
1/2 tsp. finely shredded fresh ginger
2 Tbsp. all-purpose flour
3 cups milk
2 cups shredded sharp cheddar cheese (8 oz)
Directions:
Note: BHG winning recipe Attributed to John Pierce of Dublin, NH.

Preheat oven to 350 degrees. Cook macaroni according to pkg. directions. Place peas in colander. Drain pasta in colander with the peas. Set aside.

Meanwhile, in small bowl, combine bread crumbs, Asiago cheese, and paprkia; set aside. In another bowl stir together salt, garam masala, black pepper, cayenne, and turmeric; set aside.

In a large saucepan, melt butter. Add garlic paste and ginger; cook and stir 1 minute. Add salt-spice mix and cook 2 minutes. Stir in flour until combines, about 1 min. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in cheddar cheese until melted. Stir in macaroni and peas.

Transfer to a 2-quart rectangular baking dish. Sprinkle with bread crumb mix. Bake, uncovered, 25 - 30 mins. or until bubbly and crumbs are golden. Serves 6. Enjoy!!! -Diana
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