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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

South Indian-Style Macaroni and Cheese Recipe

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This recipe for South Indian-Style Macaroni and Cheese is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz dried macaroni, 2 c. frozen peas, 1/2 c. soft bread crumbs, 1/4 c. freshly grated Asiago cheese (1 oz), 1/2 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. garam masala, 1/4 tsp ground pepper, 1/4 tsp. cayenne pepper, 1/4 tsp. ground turmeric, 3 T. butter, 1 tsp. garlic paste, 1/2 tsp finely shredded fresh ginger, 2 T. all purpose flour, 3 c. milk, 2 c. shredded sharp cheddar cheese (8 oz).
Directions:
Directions:
Preheat oven to 350º. Cook macaroni according to package directions. Place peas in colander. Drain pasta in colander with peas. Set aside. Meanwhile, in a small bowl combine bread crumbs, Asiago, and paprika; set aside. In another bowl stir together salt, garam masala, black pepper, cayenne, and turmeric: set aside. In large saucepan melt butter. Add garlic paste and ginger; cook and stir 1 minute. Add salt-spice mixture and cook 2 minutes. Stir in flour until combined, about 1 minute. 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 2 quart rectangular baking dish; sprinkle with bread crumb mixture. Bake uncovered, 25 - 30 minutes or until bubbly and crumbs are golden .
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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