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Add Indian flavors to your regular mac and cheese with this Tikka Masala Mac and Cheese. Ready in just 20 minutes, this recipe is made right in the Instant Pot- no boiling the pasta separately as it all comes together in one pot. Perfect dinner for busy weeknights, this mac and cheese has a hint of curry powder, cardamom, and chili powder for that spicy kick. Follow the easy step-by-step instructions below!
My favorite appliance in the kitchen that gets used everyday is definitely my Instant Pot! I have even written a cookbook on it and shared so many vegetarian Instant Pot recipes with you guys over the years. I use it everyday in my kitchen, from making my favorite dal to easy biryani, it never fails me.
Making pasta in the instant pot is really a game changer, it is so quick and comes together perfect every time. This Tikka Masala Mac and Cheese is one of those recipes that I came up with when I wanted some flavors in the traditional mac and cheese. I mean I like the traditional version but I am an Indian, so I need some flavors! If you are me on this one, then you are going to enjoy this recipe.
But Why Make Pasta in Instant Pot?
This is the question I often get asked when I tell people that I love making pasta in Instant Pot. Doesn’t it get mushy and overcooked is the common concern! If you add the right amount of liquid and pressure cook for the right amount of time, then it doesn’t get mushy at all.
And now to the question: why should you make pasta in the Instant Pot? Because it’s ridiculously simple. You just have to add everything to the pot and then pressure cook it and it’s done.
- Because it’s all done in one pot, which means less dishes to clean!
- Because there’s no need to boil the pasta separately!
- Because once you make pasta in the Instant Pot, you will make it all the time!
Let’s Make It!
- Sauté the aromatics
Sauté ginger, garlic and jalapeno until they start changing color and then add the diced tomatoes. I like using fire roasted diced tomatoes here for extra flavor, but regular one work as well.
- Add pasta along with spices
You can use regular or whole wheat elbow pasta for this recipe. Along with the pasta, add water and stir. Also add curry powder, chili powder, salt, pepper, and tomato paste. Do not stir after adding tomato paste.
- Pressure cook the pasta
Close the lid and then pressure cook on high pressure for 5 minutes, followed by a quick pressure release (meaning you have to manually move the valve from the sealing to venting position). Once the pasta is cooked, stir everything together so that the pasta mixes well with the spices and tomato paste.
- Stir in milk and cheese
Now, add the milk and stir. Start adding the cheese in parts, add 1/2 cup first and stir until the cheese melts and then add another 1/2 cup and so on until you have added all the cheese and it has melted. You can also add a pinch of sugar at this point.
- Finish with kasuri methi
Add kasuri methi (dried fenugreek leaves) as the finishing touch. Wait for 3 to 4 minutes before digging in, allowing time for flavors to mix in together. Enjoy.
Manali’s Tips For Success
- Use a block of cheese, grate it yourself and then use in the recipe. Do not use grated cheese that comes in packets, it kind of makes the mac and cheese lumpy.
- I have used only medium cheddar cheese in the recipe, but in the past I have also used a combination of cheddar and gouda in the past and that works great as well. Use a combination of cheese you like, mozzarella, parmesan whatever you prefer. You can also increase the quantity of cheese mentioned in the recipe. Add anywhere up to 2 cups of freshly grated cheese.
- Add the cheese in parts, do not dump it all in one go. Add 1/2 cup, stir until the cheese melts and then add another 1/2 cup and so on.
- This recipe is mildly spiced, if you prefer spicy food, add lots more jalapeño and more of the red chili powder.
- Use whole milk for best results, 2% would also work.
- Start with 1/2 cup of milk and then add more as needed to thin out the pasta. I ended up using 3/4 cup.
Instant Pot Tikka Masala Mac and Cheese
Ingredients
- 1 tablespoon butter I used salted butter
- 1 tablespoon oil I used avocado oil
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1-2 teaspoons jalapeño finely chopped, adjust the amount to taste
- ¾ cup diced tomatoes I prefer using from a can of fire roasted diced tomatoes
- 8 oz elbow pasta raw
- 2 cups water
- 2 tablespoons tomato paste
- ¾ teaspoon curry powder
- ½ teaspoon red chili powder add more to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½-¾ cup milk I used whole milk
- pinch sugar optional
- 1 & ½ cups cheddar cheese freshly grated, I used medium cheddar
- 1 teaspoon kasuri methi
Instructions
- Press the sauté button on your Instant Pot. Once it displays hot, 1 tablespoon butter and 1 tablespoon oil. Let the butter melt, and then add 2 teaspoons minced garlic, 2 teaspoons minced ginger and 1-2 teaspoons jalapeños (chopped).
- Sauté for a minute until the ginger-garlic start changing color. Then add ¾ diced tomatoes (from a can of fire roasted tomatoes) and stir. Add 8 oz elbow pasta, and 2 cups water.
- Then add 2 tablespoons tomato paste, ¾ teaspoon curry powder, ½ teaspoon red chili powder, ½ teaspoon salt (to taste), and ¼ teaspoon black pepper. Do not stir. Close the lid and set valve to sealing. Press the manual or pressure cook button and cook on high pressure for 5 minutes. Quick release the pressure after it's done pressure cooking by moving the valve from the sealing to the venting position.
- Open the lid, and mix everything together well using a spatula. Now, add ½ cup whole milk and stir. Also, add a pinch of sugar (optional). Add 1 & ½ cup grated cheddar cheese (do this in 3-4 parts, add ½ cup and mix until the cheese melts and then add another ½ cup and so on). Add the remaining ¼ cup milk if needed to thin out the pasta.
- Finish with kasuri methi. Let the pasta soak in the flavors for 2 to 3 minutes and then dig right in.
Notes
- Leftovers can be stored in fridge for 2-3 days. Reheat in the microwave.
- If you want to use whole wheat pasta, cook the pasta for 6 minutes with a quick pressure release.
Nutrition information is automatically calculated, so should only be used as an approximation.
What’s a good substitute for curry powder? I don’t want to go out a buy a whole jar of it because I don’t normally use it in my cooking.
add some coriander, cumin and turmeric