Masala Mac n' Cheese

Serves 4

Garlic chutney

10-12 dry of red Kashmiri red chilies

8 cloves of garlic

1 tsp black salt

1 tsp cumin powder

1/2 tsp salt

Dash of water

Mac n’ Cheese

2 tbsp olive oil 

6 tbsp unsalted butter

1-2 tbsp of garlic chutney

1/4 tsp black pepper, freshly cracked

8 ounce elbow macaroni 

1 cup goats milk cheddar

1/4 cup parmesan cheese 

1 cup baby Bella mushrooms, thinly sliced

1 cup swiss chard, chopped

1/4 cup parsley, chopped

3/4 panko (Japanese breadcrumbs) 

1/4 tsp garlic salt

Garlic Chutney

Soak red chilies in boiling water for 15-30 minutes. 

Add soaked red chilies, garlic, black salt, cumin powder, and salt to a food processor and blend until smooth. Add a dash of water, if required, only to help make a smooth paste. Consistency of the chutney should be like a thick paste. 

Transfer to a glass container and set aside.

Melt 2 tbsp. Butter in a medium sauce pan over medium heat. Add panko and cook, stirring, until crumbs are golden brown, 6-8 minutes. Transfer to a small bowl and toss with garlic salt.

Cook pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta water before draining pasta and set aside. 

Heat 2 tbsp of oil in a large skillet over medium-high heat. Add mushrooms in skillet in a single layer and cook, until bottom side is golden brown, about 3 minutes. Stir and continue to cook until golden brown all over, about 5 minutes. 

Lower the heat as needed to avoid burning the mushrooms.

Reduce heat to medium and add 4 tbsp of butter and garlic chutney. Cook for 30 seconds, until garlic is fragrant. Do not burn garlic. 

Add Swiss and toss well to break up the chard clumps. 

Add cheddar and parmesan cheese to the mushroom and Swiss chard mixture and mix well. Stir until cheeses are melted and sauce is smooth. 

Add cooked pasta; and 2 tbsp of pasta water as needed to create a garlic cheese sauce. If required, add 2 tbsp of pasta water at a time to create a smooth sauce. 

Taste to adjust salt. 

Turn off the heat. Add chopped parsley and mix well. 

Top with panko mix and serve hot. 

Notes: 

Garlic chutney can be stored in an airtight container for up to a month in the refrigerator.

Reduce the amount of garlic chutney used in the recipe above if you prefer a mild flavor. 

Substitute pasta water with heavy cream for a creamier flavor. If using cream, do not cook for more than 30 seconds to 1 minute. Otherwise the oil in the cream will split.