SOUTH INDIAN-STYLE MACARONI AND CHEESE
8
oz.dried macaroni
2
cups frozen peas
Vi
cup soft bread crumbs
'A
cup freshly grated Asiago
cheese (1 oz.)
1
/2
tsp. paprika
Vi
tsp. salt
Vi
tsp. garam masala
/4
tsp. ground black pepper
/4
tsp. cayenne pepper
/4
tsp. ground turmeric
3
Tbsp. butter
1
tsp. garlic paste
Vi
tsp. finely shredded
fresh ginger
2
Tbsp. all-purpose flour
3
cupsmilk
2
cups shredded sharp
Cheddar cheese (8 oz.)
1.
Preheat oven to 350°F. Cook macaroni
according to package directions. Place peas
in colander. Drain pasta in colander with the
peas. Set aside.
2.
Meanwhile, in 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.
3.
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 to 30 minutes or until bubbly
and crumbs are golden.
MAKES
6
SERVINGS.
