Spicy mac & cheese is an Indian-inspired twist on a classic. It's an easy vegetarian one-pot meal made in the Instant Pot or on the stove in under 30 minutes.
4ouncepepper jack cheeseshredded, or colby jack (about 1 cup)
2-3tablespoonscilantro chopped
Instructions
Instant Pot Recipe
Preheat the Instant Pot on Saute mode. Add oil, chopped onions, peppers, Jalapeno and minced garlic. Saute for 3 to 4 minutes, until the onions soften.
Add the spices, including salt, red pepper flakes, paprika, garam masala, cumin, coriander, along with a few tablespoons of water to prevent the spices from burning. Stir well.
Cancel Saute. Add 1½ cup water along with 1 cup milk, and deglaze the pot, scraping off anything that may have stuck to the pot. Add pasta and gently push it under the liquid.
Close the lid, and set Manual/Pressure cook for 4 mins. Once that time is up, release the pressure manually, following the quick release instructions. Open the lid once the pin drops.
Select Saute mode and stir in the cream (or milk). Stir in grated cheese, adding a few tablespoons at a time. Continue adding cheese and keep stirring until all the cheese melts into a smooth sauce. If at this point, the pasta looks too thick, add a few tablespoons of milk or warm water. Cancel Saute.
Garnish with chopped cilantro and enjoy!
Stovetop Recipe
Boil 2 cups dried macaroni as per package directions. Reserve ½ cup of pasta water, drain the rest and keep aside.
Heat oil on medium heat in a deep skillet. Add chopped onions, peppers, Jalapeno and minced garlic. Saute for 3 to 4 minutes, until the onions soften.
Add the spices, including salt, red pepper flakes, paprika, garam masala, cumin, coriander along with a few tablespoons of water and stir well.
Add the cooked pasta with the reserved ½ cup of pasta water and mix till the pasta is warmed through.
Add ½ cup of milk along with ½ cup of heavy whipping cream and bring it to a simmer.
No stir in grated cheese, adding a few tablespoons at a time. Continue adding cheese and keep stirring until all the cheese melts into a smooth sauce. If at this point, the pasta looks too thick, add a few tablespoons of milk or warm water. Garnish with cilantro and enjoy!
Video
Notes
This is a medium-spicy pasta dish. Customize the spice level to your taste. Skip or reduce the pepper flakes to make it mild. Alternatively, add ½ teaspoon of cayenne to make it spicier.
I like using macaroni in this dish, but any short-cut pasta would work well in this recipe, like small shells or ditalini. Simply adjust the pressure cooking time based on the suggested cook time for your pasta shape in this post.
After pressure cooking, perform a partial release or intermittent release of pressure to prevent the starchy liquid from spraying through the valve.
Heavy whipping cream adds a luxurious, rich taste to the sauce. However, if you'd like to make it lighter, substitute with an equal quantity of half and half or whole milk.
To make this ahead for a party, boil the pasta 2 to 3 days ahead of time and refrigerate. When ready to use, follow the stovetop directions to make the sauce and finish the dish.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.