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| How to Make Cheesy Masala Macaroni - The Ultimate Comfort Food |
How to Make Cheesy Masala Macaroni - The Ultimate Comfort Food
Welcome! I am Bilal Asif from BBS cooking!
Today we make Cheesy Masala Macaroni with a kick of spices!
Everyone is going to absolutely love it!
The moral of the story is that,
If you want to have a one-pot meal with your family,
Then it's a first-class recipe!
So to cook masala macaroni you'll need,
Masala and macaroni.
When you’re feeling hungry and need something quick,
comforting, and savory to get you out of that slump. Macaroni masala comes to
the rescue again! These days we are all about keeping it healthy and balanced.
But that doesn’t mean we can’t have any yummy comfort food every now and then.
And what could be more comforting than a bowl of creamy masala macaroni on a
cold evening? Cheesy Masala Macaroni – also known as the ultimate comfort food
– is ready in just 25 minutes. So if you have that dreaded ‘hungry’ feeling
coming on, make this simple one-pot recipe and thank us later.
The Secret to Delicious Cheesy Masala Macaroni?
The key to making a good mac and cheese is to use a slice
of good cheese. If you make macaroni and use processed cheese, you will get a
gooey mass of fat and not Mac and Cheese. You can use any cheese you like in
this recipe, but aged cheddar or Parmesan are our top choices. You can also use
mixes of cheese, like a combination of cheddar, mozzarella, and jack cheese.
The other secret to good mac and cheese is the right balance of macaroni,
butter, and cheese. Too much macaroni in the cheese sauce and you will have dry
macaroni. Not enough macaroni, and you won’t have the creamy sauce you’re
looking for. So the trick to making this dish delicious is the right macaroni
to cheese ratio and the perfect cheese to macaroni ratio.
What is Cheesy Masala Macaroni?
Cheesy masala macaroni is a one-pot Pakistan comfort food
that warms the soul. It is a simple macaroni recipe that uses a base of tomato
and cheese and can be topped with coriander or mixed veggies. This is a great
recipe for a quick lunch or dinner and is a great option to have on hand during
the week if you have limited time. Macaroni and cheese is a delicious one-pot
meal that warms the soul. It is a simple macaroni recipe that uses a base of
tomato and cheese and is great for a quick lunch or dinner. This is a great
recipe for a quick lunch or dinner and is a great option to have on hand during
the week if you have limited time. You can add some diced veggies to give it a
little extra pizzazz. This recipe can be made with a variety of different
cheeses or a mix of cheese
How to Make Cheesy Masala Macaroni - The Ultimate Comfort Food
How to make the perfect Cheesy Masala Macaroni?
I've chopped ingredients to cook masala pasta.
Now let's chop onions.
Chop onions and carrots of the same size.
First, cut it into two equal halves and then cut it into
big slices.
Oh! We need to add that as well!
Because some time back I used it to pound ginger, garlic,
and green chilies.
And whenever I do this, I add a generous amount of salt.
Salt acts as a preservative.
In the olden days,
while making chutneys our grandmothers used to pound ingredients with a
generous amount of salt in a mortar pestle set
Some of it used to stick on the edges of the mortar and
pestle.
And we used to feel that we haven't cleaned it.
But the leftover paste used to get preserved!
This was their smartness!
I'm going to copy their technique!
Keep pounding the ingredients!
Understood?
Let's start chopping capsicum and tomato!
I'm using macaroni because it's easily available.
Plus it's easier to serve in a tiffin box?
You can use another type of pasta!
Penne, fusilli, farfalle,
You can use any shape that you like!
You can make a tomato puree as well!
But I prefer Punjabi-style chunky masala!
Chunky pieces of tomatoes and onions are used.
But if you want a finished sauce,
You can use finely chopped onions and then tomato puree.
I told you everything,
Otherwise, you'll say. "Bilal Asif, you didn't tell
us."
The process is very simple now!
The remaining steps get easier when you're done with the
cutting process!
Pour some oil into your pan.
Wait for the oil to become hot.
Keep the spice box handy.
Basically, I've prepared everything.
Whenever you're cooking food, take some time.
Spend some time on it.
Keep the ingredients handy, when you started cooking.
Because if you suddenly halt the cooking,
You'll end up burning something or the other!
That's why to be prepared when you stand on the range!
Add cumin seeds,
When the cumin seeds start spluttering, Add ginger garlic
paste to it.
Add onions to it.
Don't waste your time.
If I'm cooking pasta in Pakistan and if I'm trying to be
the Pakistan Marco Polo,
Then why wouldn't I add cottage cheese to my pasta recipe?
Pakistan pasta is simply incomplete without cottage cheese!
Then why shouldn't we add it to our pasta?
It’s done!
Let's add spices to it.
Add degi red chili powder,
Coriander powder,
Turmeric,
Beautiful!
I've added some water to make sure that the color isn't
hampered.
Then add some tomatoes and carrots.
I'll cover it and let it cook.
Till I set the Place,
Basic rule!
Whenever you add butter, you're going to taste heaven!
Look at the pasta and its vibrant color!
As you can see, I've thoroughly cooked carrots and peas.
At this stage, add diced cottage cheese and diced capsicum.
It won't take a long time to get cooked, that's why I'm
adding it in the end.
Everybody knows! Bilal, why are you telling them?
Everyone is a Kitchen Champion!
Add a splash of water,
At this stage, you can add some cream if you want.
When I poured water into my masala,
I tasted it, right?
That's very important.
When you're adding water,
Ensure that you keep the water level just a little above
pasta.
It should be just a little above pasta.
At least this much.
If you taste that water and if the spices are well
balanced,
Then your pasta will become tasty.
But if the broth tastes tasteless, your pasta won't taste
good either.
These are the basics!
If you cook good broth, your pasta will taste amazing as
well!
I've added butter to this because this pasta just landed in
Pakistan.
And as soon as you land in Pakistan, you get butter, right?
Also because it adds richness to the dish.
The emulsification of butter adds richness and shine to the
dish.
It starts looking appetizing!
I'll chop the stalks and keep the leaves aside.
Finely chop it.
You're supposed to finely chop the coriander stem because
it won't taste good if it becomes too chunky.
Turn off the flame.
Stir it a little.
After stirring it a little, add finely chopped coriander.
Isn't it amazing?
Isn't it way better than the basic instant noodles?
You often tell me, "Bilal, you don't add garam masala
in most of your recipes."
You can add some to this.
Normally, whenever I cook nonveg
I cook a separate masala for every recipe.
Because every nonveg recipe has its own specialty.
But in recipes where you're infusing the Italian cuisine
with Pakistan cuisine,
In such recipes, a little sprinkle of garam masala would
taste good!
Now, we're supposed to add the most important ingredient!
This ingredient is trendy in Italy as well as Pakistan!
The cheese will always put a smile on your face!
This is my star ingredient!
Mr. Cheese!
Mr. Cheese will gradually melt into the dish!
It'll make your dish richer!
You can see the sauce getting more and thicker!
Mr. Cheese has excelled in his job!
Isn't it appetizing?
I told you so!
It's going to be amazing! Take a chill pill!
You can add a generous amount of sauce to this if you wish.
I know the first question to pop up in your head must be,
"Bilal, where is the sauce?"
Tell me, whenever you cook your favorite instant noodle,
I won't expose the brand name
Why do you prefer eating dry noodles when you have instant
noodles?
And why do you need a lot of gravy whenever you're having
pasta?
Ever thought about it?
Whenever you eat Chinese noodles, you prefer having it dry.
But whenever you're having pasta, you prefer it with a lot
of gravy.
Ideally, you're supposed to eat pasta with a fork in such a
way that there's no leftover sauce on the plate!
The sauce should solely be used to coat the pasta evenly.
Second, macaroni is tubed pasta.
This pasta will have some sauce inside as well!
If you think that there's less sauce,
Think of your favorite instant noodle that gets cooked in 2
minutes!
If you can have that without sauce, you can have this
without sauce as well!
You'll get exposed to a new perspective!
Otherwise, you can add more water to make it saucier.
Anyways, I've used cheese to thicken the sauce.
The sauce has become enough thick because of the cheese.
You can either add more water or more cheese or more
spices.
I'll top it with my dearest friend coriander!
People bet on these things!
People have started betting on this!
Make your whole world taste this recipe and tell them,
"This is what you call pasta!"
Say it with pride!
Share this recipe!
Share it with everyone!
Make a lot of people aware of it!
Thank you for all the love!
My sincere apologies if I made a mistake.
Thank you very much!
Do cook it!
It's super tasty!
I won't apologize for this recipe, it tastes amazing!
Add-ons that take this dish from good to great
While a bowl of creamy cheesy macaroni is the perfect
comfort food, there are some add-ons that take this dish from good to great.
A. Freshly Crushed Red Pepper Flakes: Red pepper flakes are
one of the easiest ways to add a bit of heat to your meal. They are super easy
to crush with a mortar and pestle or with a heavy wooden spoon on a cutting
board. We like to sprinkle them on macaroni and cheese to give it a little
kick.
B. Fresh Coriander Leaves: Coriander leaves are a staple in Pakistan
food and can be used in a variety of different ways. We like to sprinkle fresh
chopped coriander leaves over macaroni and cheese for a bit of a fresh, sweet
and savory flavour.
C. Chunky Diced Tomatoes: Diced tomatoes are another staple
in Pakistan cuisine because they are inexpensive and can be used in a variety
of ways. For macaroni and cheese, we like to take the diced tomatoes one step
further and chop them up a bit more to give the macaroni and cheese a bit of a
chunkier texture.
D. Shredded Mozzarella Cheese: Adding a few handfuls of
shredded mozzarella cheese on top of your macaroni and cheese will give it an
extra oomph. It is also a great way to flavour the macaroni and cheese without
adding any extra spices.
Conclusion
Pakistan macaroni and cheese is a classic comfort food. This
simple macaroni recipe uses a base of tomato and cheese, and can be topped with
coriander or mixed veggies. This is a great recipe for a quick lunch or dinner
and is a great option to have on hand during the week if you have limited time.
The perfect cheesy masala macaroni is a one-pot recipe that uses a base of
tomato and cheese. The secret to making a good mac and cheese is to use a good
cheese. If you make macaroni and use processed cheese, you will get a gooey
mass of fat and not Mac and Cheese. You can use any cheese you like in this
recipe, but aged cheddar or Parmesan are our top choices. You can also use
mixes of cheese, like a combination of cheddar, mozzarella, and jack cheese.
The other secret to a good mac and cheese is the right balance of macaroni,
butter, and cheese. Too much macaroni in the cheese sauce and you will have dry
macaroni. Not enough macaroni, and you won’t have the creamy sauce you’re
looking for. So the trick to make this dish delicious is the right macaroni to
cheese ratio and the perfect cheese to macaroni ratio.
How to Make Cheesy Masala Macaroni - The Ultimate Comfort Food
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For Masala Macaroni
1½ tbsp. Oil
½ tsp. Cumin seeds
Prepared Ginger Garlic Paste
1 large Onion, roughly slice
1 tsp. Degi red chili powder
1 tsp. Coriander powder
½ tsp. Turmeric powder
1½ cup Water
1 medium size Tomato, roughly chopped
1 large Carrot, cut into dice
¼ cup fresh Green peas
⅓ Cup Water
Salt to taste
½ tsp. Sugar
2 ½ cups Macaroni Pasta
1 cup Water
2 tbsp. Butter, cube
150 gms Paneer, cut into cube
1 medium size Capsicum, small diced
¼ cup Water
1 tbsp. Tender Coriander stems, finely chopped
A pinch of garam masala
¼ cup processed cheese, grated
For Ginger Garlic Paste
1 inch Ginger, peeled, slice
2-3 Garlic cloves
2 Green chilies
Salt to taste
For Garnish
Pizza cheese blend
Coriander sprig
Process
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic cloves, and green
chilies, salt to taste and grind into a smooth paste.
And keep aside for further use.
For Masala Macaroni
In a sauce pot, add oil, once oil gets hot, add cumin and
let it splutter.
Now, add prepared ginger garlic paste and sauté for 10 to 15
seconds, add onion and sauté well.
Once onions turn translucent, add degi red chili powder,
then coriander powder, and after that turmeric powder and sauté well.
Add water and mix everything well, now add tomato, and carrots
in it and mix well and cover it with the lid and let it cook for a while.
Once carrots cook well, add green peas and water it, and mix
well.
Add salt to taste, and sugar, and once again mix well. Now,
add macaroni pasta, mix well and add water and mix well.
Add butter to it and cover it with the lid and let it cook
for a while.
Now, add paneer cubes, and capsicum and mix well, add water
and mix everything well.
Cover it with a lid and cook.
Once carrots, green peas, and pasta cook well, add tender coriander
stems, and a pinch of garam masala, and mix everything well.
Add grated cheese and mix well.
Garnish with pizza blend, and coriander sprig, and serve
hot.
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