Macaroni and cheese recipe

Macaroni and cheese recipe


Ingredients:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
2 teaspoons minced peeled gingerroot
2 teaspoons minced garlic
1 1/2 cup chopped onions
3 cups chopped Roma tomatoes
1/2 teaspoon salt or to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk, warmed
1/2 cup shredded Cheddar cheese, divided
1/2 teaspoon cayenne pepper (optional)
1 cup elbow macaroni, cooked
1 tomato, sliced
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Directions:

Preheat oven to 375 degrees F. Spray a 4-cup baking dish with vegetable oil spray.

In a saucepan, heat oil over medium heat. Saute cumin, ginger, and garlic for 1 minute. Add onions and cook until translucent, 6 to 8 minutes. Add tomatoes and salt. Mix well. Cook, uncovered, over medium-low heat until tomatoes break down, 5 to 7 minutes. Mash with back of spoon. Set aside.

In another saucepan, melt butter over medium-low heat. Remove from heat and whisk in flour. Add milk in a slow stream, whisking continuously to make a smooth mixture. Return to medium heat and cook, stirring continuously, until sauce is thick, 5 to 7 minutes.

Stir in 1/4 cup of the cheese until melted. Stir in cayenne pepper, if using. Add tomato masala and mix well. Stir in macaroni.

Pour mixture into prepared dish. Arrange tomato slices on top. Sprinkle remaining cheese evenly on top. Bake in preheated oven until top is bubbly and lightly browned, 25 to 30 minutes.

This recipe from CDKitchen for Indian Macaroni & Cheese serves/makes 6