Are you craving creamy, cheesy mac and cheese but want to spice things up a bit? Then get ready to be amazed! This recipe brilliantly blends the comforting classic of mac and cheese with the rich, aromatic flavors of Indian butter chicken. It's a flavor explosion that will tantalize your taste buds and become your new favorite weeknight meal. This easy recipe is perfect for busy weeknights, making it an ideal addition to your collection of quick dinner ideas. Homemade cooking doesn't get much more satisfying than this delicious dish!
Ingredients:
For the Butter Chicken Sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper (or more, to taste)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup cooked chicken, shredded
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
For the Mac and Cheese:
- 1 lb elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
1. Prepare the Butter Chicken Sauce:
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant. Add the garam masala, turmeric, cumin, and cayenne pepper and cook for 30 seconds, stirring constantly, until fragrant.
Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the sauce has slightly thickened. Stir in the heavy cream and shredded chicken. Season with salt and pepper to taste.
2. Cook the Macaroni:
Cook the macaroni according to package directions until al dente. Drain well and set aside.
3. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth. Gradually whisk in the milk until smooth and creamy. Bring to a simmer, stirring constantly, until the sauce thickens.
Reduce heat to low and stir in the cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
4. Combine and Bake (Optional):
Stir the butter chicken sauce into the cheese sauce. Add the cooked macaroni and stir to combine. For a baked mac and cheese, transfer the mixture to a greased 9x13 inch baking dish. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
5. Serve:
Garnish with fresh cilantro and serve immediately. This dish is delicious on its own, but a side salad would be a great complement.
Tips and Variations:
- For a vegetarian option, substitute the chicken with chickpeas or paneer.
- Adjust the amount of cayenne pepper to control the spice level.
- Feel free to experiment with other cheeses, such as Monterey Jack or Gruyere.
- Add a sprinkle of paprika for extra color and flavor.
- For a richer flavor, use homemade chicken broth.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on cheese and chicken amounts) Protein: 25-30g Fat: 30-35g Carbohydrates: 40-50g
This butter chicken mac and cheese recipe is a delicious and satisfying meal that's perfect for a weeknight dinner or a special occasion. The combination of creamy cheese and flavorful butter chicken is irresistible, and the recipe is easy enough for even beginner cooks to master. Enjoy!