As a first-generation immigrant in the USA, the holiday table at our home has always looked a little different. We blended traditions without even trying. We celebrate Halloween and Diwali alike. Our festive foods also have a little India, a little America, and a whole lot of flavors in between.
Thanksgiving especially became our “fusion festival”. While everyone else was roasting turkey, our centerpiece was usually Gobi Musallam aka golden cauliflower roasted in rich masala.
Instead of the classic American mac and cheese, we made our own version: Spicy Tikka Masala Mac n Cheese . Mashed potatoes? Upgraded to Peri Peri Mashed Potatoes. Dinner rolls ? Always homemade, buttery and eaten too fast.
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Growing up, mac and cheese wasn’t something we had often, but once I started cooking for my own family in the USA, it quickly became a favorite. Especially when I added a bit of spice to remind me of the bold flavors from my childhood kitchen. My kids love the creamy texture, and I love how easily I can adjust the heat. This Spicy Mac and Cheese recipe comes from many evenings of trying to create something comforting yet exciting.
- Ingredients
- Instructions
- Top Tips
- Storage
- How to Serve
- Soniya’s Top Tip
- Related
- Masala Mac and Cheese Recipe
Ingredients
- Pasta shells or elbow - their shape holds the creamy, spicy sauce in every bite.
- Oil - helps bloom the spices and prevents sticking.
- Butter - adds richness and gives the sauce a smooth, silky finish.
- Ginger-garlic paste - builds the deep, aromatic base that defines tikka masala.
- Onion - adds sweetness and body as it softens into the sauce.
- Jalapeño - brings a bright heat that cuts through the creaminess.
- Pasta sauce - gives the dish its tangy backbone and ties the flavors together.
- Tomato paste - intensifies color and adds a deeper, richer tomato flavor.
- Salt - balances everything and sharpens the spices.
- Red chili powder - adds warmth and that signature fiery kick.
- Garam masala - brings the classic Indian aroma with depth and warmth.
- Heavy cream - makes the sauce velvety, creamy, and luxurious.
- Mozzarella cheese - melts smoothly and gives that stretchy, comforting texture.
- Tex-Mex cheese - adds bold flavor and helps thicken the sauce.
- Cilantro - brightens the dish with freshness.
- Red chili flakes - optional heat for those who like an extra kick.
See recipe card for quantities.
Instructions
- Sauté the aromatics Press Sauté on the Instant Pot. When HOT, add oil + butter. Add ginger garlic paste and stir let it saute 10-15 seconds. Add chopped onion + jalapeño and stir let it cook 1 minute.
- Build your Tikka Masala base Add pasta sauce, salt, red chili powder, garam masala. Mix well.
- Add pasta + cook Add pasta. Pour enough water to just barely cover the pasta (don’t add too much or it’ll get soupy). Mix well. Add tomato paste and stir again. Place the lid on. Pressure cook for 5 minutes. Perform a quick release.
- Make it cheesy and creamy Open the lid. Add heavy cream. Add mozzarella + Tex-Mex cheese. Mix until melty, saucy, and smooth.
- Final touch Garnish with cilantro and red chili flakes. Serve HOT and watch everyone take seconds.
Top Tips
- Use freshly grated cheese for the smoothest sauce.
- Add spices gradually-you can always increase later.
- Add a splash of milk when reheating to maintain creaminess.
Storage
| Can You Save Leftovers? | How Long? | How to Store |
|---|---|---|
| Refrigerator | 2–3 days | Store in an airtight container in the fridge. |
| Frozen | around 30 days | Store in a freezer-safe container. Thaw in the fridge overnight and reheat with a splash of milk to bring back creaminess |
How to Serve
- Serve hot with our garlic bread or air fryer texas toast .
- Pair with roasted veggies like broccoli or bell peppers.
- Enjoy with a crisp salad to balance the richness.
Soniya’s Top Tip
Add cream only after pressure cooking and never before and use a blend of cheese (mozzarella for strech and TexMex for flavor)
Related
Looking for other pasta recipes? Try these:
- Homemade Penne Pomodoro with Garlic and Fresh Tomatoes
- 4 Ingredient Cacio e Pepe Pasta
- Gigi Hadid Pasta Recipe
- Creamy Mushroom Pasta in 10 Minutes
Equipment
- Barilla Whole Grain Pasta, Elbows, 16 Ounce (Pack of 8)
- Bertolli 100% Pure Olive Oil Mild Taste
- McCormick Perfect Pinch Italian Seasoning, 6.25 Ounce
- McCormick Coarse Grind Garlic Salt With Parsley, 28 oz
- Stainless Steel Potato Masher with Wide and Ergonomic Horizontal Handle for Smooth Mashed Potatoes,Vegetables and Fruits
- KitchenAid KHB1231WH 2-Speed Hand Blender, White
- Instant Pot Ultra 6 Qt 10-in-1
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Ingredients
- 2 cups pasta shells or elbow 16 oz
- 3 cups Water
- 1 tablespoon oil
- 2 tablespoon butter
- ½ tablespoon ginger garlic paste
- 1 small onion chopped
- 1 jalapeño chopped
- 1 cup jarred pasta sauce
- 1 tablespoon tomato paste
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ cup heavy cream
- ¼ cup mozzarella cheese
- ¼ cup Tex-Mex cheese
- Handful of cilantro leaves chopped
- ½ teaspoon red chili flakes optional
Instructions
Sauté the aromatics
- Press Sauté on the Instant Pot.
- When HOT, add oil + butter.
- Add ginger garlic paste and stir let it saute 10-15 seconds.
- Add chopped onion + jalapeño and stir let it cook 1 minute.
Build your Tikka Masala base
- Add pasta sauce, salt, red chili powder, garam masala.
- Mix well.
Add pasta + cook
- Add pasta.
- Pour enough water to just barely cover the pasta (don’t add too much or it’ll get soupy).
- Mix well.
- Add tomato paste and stir again.
- Place the lid on.
- Pressure cook for 5 minutes.
- Perform a quick release.
Make it cheesy and creamy
- Open the lid.
- Add heavy cream.
- Add mozzarella + Tex-Mex cheese.
- Mix until melty, saucy, and smooth.
Final touch
- Garnish with cilantro and red chili flakes.
- Serve HOT and watch everyone take seconds.
Video
Notes
Baked Version
- After mixing in the cream and cheese, transfer the pasta to a baking dish.
- Add extra cheese on top (mozzarella + cheddar work great).
- Preheat oven to 400°F (200°C).
- Cover with foil and bake for 10-12 minutes to melt everything.
- Remove foil and bake 2 minutes uncovered to brown the top.
Nutrition
Equipment
- Barilla Whole Grain Pasta, Elbows, 16 Ounce (Pack of 8)
- Bertolli 100% Pure Olive Oil Mild Taste
- McCormick Perfect Pinch Italian Seasoning, 6.25 Ounce
- McCormick Coarse Grind Garlic Salt With Parsley, 28 oz
- Stainless Steel Potato Masher with Wide and Ergonomic Horizontal Handle for Smooth Mashed Potatoes,Vegetables and Fruits
- KitchenAid KHB1231WH 2-Speed Hand Blender, White
- Instant Pot Ultra 6 Qt 10-in-1
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Ingredients
- 2 cups pasta shells or elbow 16 oz
- 3 cups Water
- 1 tablespoon oil
- 2 tablespoon butter
- ½ tablespoon ginger garlic paste
- 1 small onion chopped
- 1 jalapeño chopped
- 1 cup jarred pasta sauce
- 1 tablespoon tomato paste
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ cup heavy cream
- ¼ cup mozzarella cheese
- ¼ cup Tex-Mex cheese
- Handful of cilantro leaves chopped
- ½ teaspoon red chili flakes optional
Instructions
Sauté the aromatics
- Press Sauté on the Instant Pot.
- When HOT, add oil + butter.
- Add ginger garlic paste and stir let it saute 10–15 seconds.
- Add chopped onion + jalapeño and stir let it cook 1 minute.
Build your Tikka Masala base
- Add pasta sauce, salt, red chili powder, garam masala.
- Mix well.
Add pasta + cook
- Add pasta.
- Pour enough water to just barely cover the pasta (don’t add too much or it’ll get soupy).
- Mix well.
- Add tomato paste and stir again.
- Place the lid on.
- Pressure cook for 5 minutes.
- Perform a quick release.
Make it cheesy and creamy
- Open the lid.
- Add heavy cream.
- Add mozzarella + Tex-Mex cheese.
- Mix until melty, saucy, and smooth.
Final touch
- Garnish with cilantro and red chili flakes.
- Serve HOT and watch everyone take seconds.
Video
Notes
Baked Version
- After mixing in the cream and cheese, transfer the pasta to a baking dish.
- Add extra cheese on top (mozzarella + cheddar work great).
- Preheat oven to 400°F (200°C).
- Cover with foil and bake for 10–12 minutes to melt everything.
- Remove foil and bake 2 minutes uncovered to brown the top.
