food
Turmeric Mac & Cheese
Giving your mac and cheese a haldi upgrade by adding some Indian spices.
food
Turmeric Mac & Cheese
Giving your mac and cheese a haldi upgrade by adding some Indian spices.
Supplies
- For panko
- 1 tbsp butter
- ½ tsp paprika
- ¼ tsp turmeric powder
- ¼ cup panko
- For mac and cheese
- 2 no. carrots
- 350 gms elbow macaroni
- 1 tbsp flour
- 1 tbsp butter
- 1 tsp mustard powder
- 2 cup milk
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- Salt to taste
- Black pepper to taste
Steps
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the paprika, turmeric panko and cook, stirring, until the panko is lightly toasted, about 3 minutes; transfer to a small bowl and set aside for topping.
- Bring a large pot of salted water to a boil. Add the carrots and cook until tender, 10 minutes; remove with a slotted spoon and transfer to a blender.
- Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add half of the reserved cooking water to the blender with the carrots and puree until smooth.
- Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat; whisk in the flour and mustard powder and cook, whisking.
- Whisk in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened, about 5 minutes.
- Stir in the cheese until melted. Add the pasta and stir to coat, adding the remaining cooking water as needed to loosen the sauce.
- Divide among bowls and top with the panko mixture.