Instant Pot Tikka Masala Mac and Cheese
This is not your ordinary Mac and Cheese! Flavored with curry powder and chili powder for that kick, this Tikka Masala Mac and cheese packs bold flavors and comes together in just 20 minutes in the Instant Pot!
Servings: 4
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.