Growing up, our neighbor Mrs. Bouchard made the best mouthwatering mac and cheese, a comforting classic that always brought joy to the table. As I grew older, I found myself drawn to the vibrant flavors of my Indian heritage. I started to experiment with spices and techniques, infusing traditional Indian dishes with a cultural twist. One day, a dream brought together the comforting familiarity of Mrs. Bouchard's mac and cheese and the bold spices of Indian cuisine. The result? A mouthwatering fusion that has become my signature dish: Indian-Inspired Tikka Mac & Cheese.
In the recipe below, the GG Mix and Protein Mix are part of our Indian Made Easy kit.
Ingredients:
For the Chicken Marinade:
• 1 cup plain, full-fat yogurt
• juice of half a lemon
• 3 tbsp GG Mix (reconstituted with 6 tbsp water)
• 2 tsp Protein Mix
• 1 tsp kashmiri chili powder
• 0.5 tsp salt
• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
For the Mac & Cheese:
• 1 lb large elbow macaroni
• 2 lbs sharp cheddar cheese, divided
• 1 lb mozzarella cheese, divided
• 1.5 cups whole milk or evaporated milk
• 2 cups heavy cream
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 tsp ground mustard powder
• 2 medium onions, diced
• 1 tbsp GG Mix (reconstituted)
• 1 tbsp Protein Mix
• 1 tsp garam masala
• 1 tsp kashmiri chili powder
• 2 tsp sugar
• 2 cups strained tomato sauce (we love the Mutti brand)
• salt to taste
• 2 tbsp avocado oil
Instructions:
1) Marinate the Chicken:• Combine all marinade ingredients in a bowl.
• Add the chicken pieces and marinate for 1-4 hours.
2) Cook the Pasta:
• Cook the macaroni according to package directions but drain it a minute or two early.
• Toss with butter or oil to prevent sticking and set aside.
3) Prepare the Chicken:
• Heat avocado oil in a large skillet over medium-high heat.
• Add the marinated chicken (don’t over crowd the pan) and cook until browned on both sides.
• Remove from the pan and set aside.
4) Make the Cheese Sauce:
• In the same skillet, melt the butter over medium heat.
• Whisk in the flour to form a roux.
• Gradually whisk in the milk, cream, and tomato sauce until smooth.
• Stir in the GG Mix, Protein Mix, garam masala, kashmiri chili powder, sugar, and salt.
• Simmer for 10-15 min on low heat, stirring occasionally until tomato sauce thickens, and takes on a deep reddish-brown color.
• Then add the cheese a little a time, mix it thoroughly in between. Cook for 2-3 min, until melted and smooth.
5) Assemble and Bake:
• Combine the cooked pasta and cheese sauce.
• Layer half the pasta mixture in a greased baking dish.
• Top with half the cooked chicken.
• Repeat the layers.
• Sprinkle with the remaining cheese.
• Bake in a preheated oven at 350°F (175°C) for 45 min and then broil for 2 minutes until golden brown and bubbly.
