This was delicious! It came together really easily, too. We used rotelle instead of the macaroni called for in the recipe, and shortened the cooking time slightly as well, since we generally like our pasta al dente. We also halved the chiles and made the paprika garnish optional for the Kidlet, and upped the onion slightly since we had a spare half onion.

Masala Mac & Cheese

Vegetarian Indian Cooking with your Instant Pot

Ingredients

• 2 tbsp butter
• 1-2 yellow onions, chopped
• 2 green chiles, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp turmeric
• ½ tsp cumin, ground
• ¼ tsp chili powder
• ½ tsp garam masala
• 1½ tsp salt
• 4 C water
• 1 lb rotelle, macaroni, radiatori, or similar pasta
• ½ C heavy cream
• ½ C whole milk
• 2 C shredded cheese (we used a mix of mozarella and cheddar; the original recipe also recommends monterey jack)
• 2 tbsp chopped fresh cilantro
• smoked or hot paprika for serving
  

Directions

1. Set instant pot to sauté medium.
2. Melt the butter. Add onion and chiles and cook for 2-3 minutes, until onion softens.
3. Add garlic and ginger pastes and cook until fragrant, another ~30 seconds.
4. Stir in turmeric, cumin, chili powder, garam masala, and salt, then immediately add water and pasta.
5. Close pot and pressure cook, high, for 3 minutes; release pressure immediately.
6. Return pot to sauté mode. Stir in the heavy cream and milk, then stir in the cheese, a handful at a time, until melted.
7. Stir in the cilantro.
8. Serve topped with paprika.