INDIAN MACARONI AND CHEESE
Source of Recipe
"Easy Indian Cooking" by Suneeta Vaswani
List of Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons minced peeled gingerroot
- 2 teaspoons minced garlic
- 1-1/2 cups chopped onions (about 2)
- 3 cups chopped Roma tomatoes (4 to 6)
- 1/2 teaspoon salt or to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk, warmed
- 1/2 cup shredded Cheddar cheese, divided
- 1/2 - 1 teaspoon cayenne pepper (optional)
- 1 cup elbow macaroni, cooked
- 1 tomato, slicedRecipe
Preheat oven to 375 degrees F. Spray a
4-cup baking dish with vegetable oil spray.
In a saucepan, heat oil over medium heat. Saute
cumin, ginger, and garlic for 1 minute. Add onions
and cook until translucent, 6 to 8 minutes.
Add tomatoes and salt. Mix well. Cook, uncovered,
over medium-low heat until tomatoes break down,
5 to 7 minutes. Mash with back of spoon. Set aside.
In another saucepan, melt butter over medium-low
heat. Remove from heat and whisk in flour. Add milk
in a slow stream, whisking continuously to make a
smooth mixture. Return to medium heat and cook, stirring
continuously, until sauce is thick, 5 to 7 minutes.
Stir in 1/4 cup of the cheese until melted. Stir
in cayenne pepper, if using. Add tomato masala and
mix well. Stir in macaroni.
Pour mixture into prepared dish. Arrange tomato
slices on top. Sprinkle remaining cheese evenly on top.
Bake in preheated oven until top is bubbly and
lightly browned, 25 to 30 minutes.
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