1 pound elbow macaroni
1 tablespoon olive oil
½ yellow onion, diced
1 red pepper, diced
1 jalapeño, ribs and seeds removed, finely diced
1 tablespoon ginger paste
3 cloves garlic, minced
2 plum tomatoes, chopped
1 teaspoon chili powder
½ teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon kosher salt
¼ cup unsalted Cabot Butter
¼ cup all-purpose flour
3 cups 2% milk
12 ounces Cabot Sharp Shredded Cheddar , (3 cups)
Fresh cilantro, to garnish
SET a large pot of salted water over high heat and bring to a boil.
COOK the pasta according to package directions for al dente. Drain and set aside.
HEAT the oil in a large skillet over medium heat. Add the onion, red pepper, and jalapeno and sauté until beginning to soften, 5-6 minutes. Add the ginger and garlic and sauté another 1-2 minutes until fragrant. Add the chopped tomatoes, chili powder, garam masala, cumin, coriander, salt and stir to combine.
COOK until tomatoes break down and mixture begins to thicken, 2-3 minutes. Remove from heat and set aside.
HEAT the butter in a large saucepan over medium heat until melted.
ADD the flour and whisk into the melted butter. Cook for 2 minutes, then gradually whisk in the milk. Cook until the sauce starts to thicken, stirring often.
ADD the cheese and tomato spice mixture. Stir to combine and adjust seasonings as needed.
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