Makhani Murgh Mac And Cheese (butter Chicken Mac And Cheese)
Indulge in the fusion of two beloved dishes with this Makhani Murgh Mac and Cheese, a delightful combination of East Indian and Western cuisines.
Ingredients
- 2 cups elbow macaroni
- 1 cup cooked shredded chicken
- 1 cup butter chicken sauce
- 1 cup heavy cream
- 2 cups shredded cheese blend (cheddar and mozzarella)
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Boil the macaroni according to package instructions, then drain and set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Slowly pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens.
- Stir in the butter chicken sauce, heavy cream, garam masala, cumin, paprika, turmeric, salt, and pepper.
- Add the shredded cheese and stir until melted and smooth.
- Fold in the cooked macaroni, shredded chicken, diced tomatoes, and chopped cilantro until well combined.
- Serve hot, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Whisk Cooking spoon Measuring cups and spoons
Tools
Cutting board Knife
Serving suggestions
Serve with a side of garlic naan or a fresh green salad.
Tips & tricks
For added richness, top the mac and cheese with a dollop of butter chicken sauce before serving.
Cost
$20