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Makhani Mac And Cheese By Chef Pankaj Bhadouria

Makhani Mac And Cheese

Pankaj Bhadouria
Makhani Mac and Cheese is a tasty fusion dish. Chef Pankaj Bhadouria shares the recipe of this unique dish.
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Serves

3

Cooking Time

10 Min

Meal Type

snacks

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Makhani Mac And Cheese

    • 2 chopped tomatoes

    • ½ cup chopped onion

    • 3-4 garlic cloves

    • 1 tsp chopped ginger

    • 3 green cardamoms

    • 1 chopped green chilli

    • 1 bay leaf

    • 1 inch cinnamon stick

    • 6-7 cashew nuts

    • 1 tsp kashmiri red chilli powder

    • water as required

    • 2 tbsp butter

    • ½ tsp kashmiri red chilli powder

    • salt to taste

    • ½ tsp kasuri methi powder

    • 2 tbsp fresh cream

    • pinch of sugar

    • 2 cup boiled macaroni pasta

    • 1 ½ cup grated cheese

    • 1 tbsp butter

    • 1 tsp chopped garlic

    • 2 slices whole-wheat bread

    • chilli flakes for garnish

PREPARATION

  1. 1

    In a pan cook tomatoes, onion, garlic, ginger, green cardamoms, green chilli, bay leaf, cinnamon stick, cashews, Kashmiri red chilli powder and water. Bring it to a boil and then simmer it for around 15-20 minutes or until tomatoes are cooked and mushy.

  2. 2

    Once the tomatoes are completely cooked, discard the whole spices and let the mixture cool down completely and grind it into a fine paste. Strain the paste and keep aside.

  3. 3

    Melt butter in a pan and add Kashmiri red chilli powder and saute.

  4. 4

    Add in tomato mixture and cook for 2-3 minutes. Add in salt, mix well and cook for another 4-5 minutes or until the sauce becomes slightly thicker and creamier.

  5. 5

    Now add kasuri methi powder and cream to the mixture and mix it well. Add a pinch of sugar and mix it well. Makhani sauce is ready.

  6. 6

    Remove the makhani sauce into a bowl and add the boiled pasta to the bowl along with 1 cup cheese and mix them well.

  7. 7

    Now transfer the mixture into the baking dish and top with the remaining 1/2 cup cheese. Bake it in a preheated oven at 180°c for about 20-25 minutes.

  8. 8

    For garlic butter toast, take butter in a bowl and cream it well. Now add garlic and mix.

  9. 9

    Apply the garlic butter on the bread slices and toast it over the griddle/tawa until they are crisp. Cut them into triangles.

  10. 10

    Serve makhani mac & cheese with garlic butter toast and garnish with chilli flakes.

STEP BY STEP

In a pan cook tomatoes, onion, garlic, ginger, green cardamoms, green chilli, bay leaf, cinnamon stick, cashews, Kashmiri red chilli powder and water. Bring it to a boil and then simmer it for around 15-20 minutes or until tomatoes are cooked and mushy.

In a pan cook tomatoes, onion, garlic, ginger, green cardamoms, green chilli, bay leaf, cinnamon stick, cashews, Kashmiri red chilli powder and water. Bring it to a boil and then simmer it for around 15-20 minutes or until tomatoes are cooked and mushy.

Once the tomatoes are completely cooked, discard the whole spices and let the mixture cool down completely and grind it into a fine paste. Strain the paste and keep aside.

Once the tomatoes are completely cooked, discard the whole spices and let the mixture cool down completely and grind it into a fine paste. Strain the paste and keep aside.

Melt butter in a pan and add Kashmiri red chilli powder and saute.

Melt butter in a pan and add Kashmiri red chilli powder and saute.

Add in tomato mixture and cook for 2-3 minutes. Add in salt, mix well and cook for another 4-5 minutes or until the sauce becomes slightly thicker and creamier.

Add in tomato mixture and cook for 2-3 minutes. Add in salt, mix well and cook for another 4-5 minutes or until the sauce becomes slightly thicker and creamier.

Now add kasuri methi powder and cream to the mixture and mix it well. Add a pinch of sugar and mix it well. Makhani sauce is ready.

Now add kasuri methi powder and cream to the mixture and mix it well. Add a pinch of sugar and mix it well. Makhani sauce is ready.

Remove the makhani sauce into a bowl and add the boiled pasta to the bowl along with 1 cup cheese and mix them well.

Remove the makhani sauce into a bowl and add the boiled pasta to the bowl along with 1 cup cheese and mix them well.

Now transfer the mixture into the baking dish and top with the remaining 1/2 cup cheese. Bake it in a preheated oven at 180°c for about 20-25 minutes.

Now transfer the mixture into the baking dish and top with the remaining 1/2 cup cheese. Bake it in a preheated oven at 180°c for about 20-25 minutes.

For garlic butter toast, take butter in a bowl and cream it well. Now add garlic and mix.

For garlic butter toast, take butter in a bowl and cream it well. Now add garlic and mix.

Apply the garlic butter on the bread slices and toast it over the griddle/tawa until they are crisp. Cut them into triangles.

Apply the garlic butter on the bread slices and toast it over the griddle/tawa until they are crisp. Cut them into triangles.

Serve makhani mac & cheese with garlic butter toast and garnish with chilli flakes.

Serve makhani mac & cheese with garlic butter toast and garnish with chilli flakes.

Makhani Mac and Cheese is a fusion dish made with whole wheat pasta and a yummy rich Makhani gravy.

Chef Pankaj combines the Italian pasta and the Indian Makhani in this dish. She makes makhani, a tangy and sweet tomato-onion gravy and adds it to boiled whole wheat macaroni. This mixture is topped up with cheese and baked in a pre-heated oven.

The golden-brown Makhani Mac and Cheese served with brown bread is a lip-smacking snack that is too hard to resist.

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