Masala Mac

After a rocky start to my Sunday (my car was towed) I decided to make some comfort food. I have been craving S'Mac's masala macaroni and cheese and just received the recipe. Seriously exciting as it is the BEST macaroni and cheese I have ever had!

Ingredients:

Olive oil

2½ Tbsp. plus as needed

Small onions, diced

2

Plum tomatoes, diced

6

Ginger paste

1 Tbsp.

Ground coriander

3 tsp.

Cumin seeds

1 tsp.

Kosher salt

1 tsp. and to taste

Ground red chiles

½ tsp.

Turmeric

¼ tsp.

Whole milk

1¼ cups

Unsalted butter

1¼ Tbsp.

All-purpose flour

1¼ Tbsp.

American cheese, shredded

1 cup

Sharp Cheddar, shredded, divid

1¾ cup

Black pepper, freshly ground

to taste

Cilantro, chopped

½ cup

Elbow macaroni, cooked

4 cups

Breadcrumbs

¼ cup

Directions

1. Heat olive oil in sauté pan over medium heat. Sauté onions until almost browned. Add tomatoes, ginger paste, coriander, cumin seeds, salt, ground chiles and turmeric. Reduce heat to medium-low; sauté 10 minutes. Remove from heat; reserve. 2. In saucepan over medium heat, heat milk to boil; remove from heat. 3. In another heavy-bottomed saucepan, melt butter over medium-high heat. Reduce heat to low; whisk in flour and cook 3 to 4 minutes (be careful not to brown mixture). Slowly add hot milk, whisking constantly to ensure there are no lumps. 4. Add 1 cup each Cheddar and American cheeses; stir frequently until cheese is melted and sauce slightly thickened. Season to taste with salt and pepper. 5. Remove sauce from heat; stir in sautéed onion-and-tomato mixture and cilantro. Place pasta in large mixing bowl; toss lightly with a touch of olive oil. Pour cheese sauce over pasta; mix thoroughly. Transfer to baking dish. 6. Combine remaining Cheddar cheese with breadcrumbs; sprinkle atop macaroni. 7. Bake macaroni and cheese at 400F until golden and bubbly, 10 to 15 minutes.