PANEER TIKKA
MAC N CHEESE RECIPE

Paneer Tikka Mac n Cheese is easy to cook. The food is used in the main course to satisfy mid and midnight hunger pangs.

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Ingredients

• 8 green cardamom pods
• 2 black cardamom pods
• 1 (3-in.) cinnamon stick
• 8 whole cloves
• 1 1/2 teaspoon fenugreek seeds
• 1 tablespoon Indian red chilly powder
• 4 tablespoons unsalted butter
• 1 tablespoon minced fresh ginger
• 6 garlic cloves, minced (about 2 Tbsp.)

• 3 table spoon tomato paste
• 2 cups heavy cream
• 1/4 cup water
• 11/2 Cheddar cheese, coarsely grated (about 1½ cups)
• 6 ounces Gouda cheese, coarsely grated (about 1 3/4 cups),
• Divided 1/4 cup plus
• 2 tsp. kosher salt, divided
• 1 pound uncooked elbow macaroni

Method

1. Place cardamom, cinnamon stick, cloves, and fenugreek in a small skillet over medium. Cook,
   stirring, until fragrant, about 1 minute.
2. Transfer toasted spices to a clean coffee grinder, and pulse until finely ground (or use a mortar and
   pestle). Stir in the chilli powder; set aside.
3. Melt butter in a medium saucepan over medium. Add ginger and garlic; cook until fragrant, about
   1 minute.
4. Add reserved spice mixture, tomato paste, cream, and water to saucepan, and cook, whisking
   constantly, until tomato paste dissolves. Simmer until bubbles form around the edge, about 5 minutes.
   Whisk in sour cream, Cheddar, and 4 ounces of the Gouda. Cook, stirring often, until cheeses melt
   and sauce is smooth, about 3 minutes. Stir in 2 teaspoons of the salt. Reduce heat to low, and keep
   warm.
5. Meanwhile, bring a large pot of water to a boil, and season with remaining 1/4 cup salt. Add macaroni;
   cook according to package directions. Drain pasta and return to pot. Add the cheese sauce, and stir
   well to combine. Transfer mixture to a broiler-safe baking dish.
6. Preheat broiler. Top pasta mixture with remaining 2 ounces Gouda; broil 3 minutes or until cheese
   melts.