I didn’t grow up eating Mac and Cheese, and to be honest I never really developed a taste for it. When I used to pack mac and cheese for my daughter’s school lunches back in her elementary school days, I would make a different version just for myself — a veggie mac with an Indian twist. If you’re interested, you can watch the video on my YouTube channel.
It’s super simple and comes together in about 30 minutes — perfect for busy weeknights or lunch prep. I stir-fry the vegetables the way we usually do in Indian cooking, with a touch of garam masala and crushed red chili powder (mine is between flakes and powder). Instead of using pasta sauce, I cook down fresh tomatoes and mix in some homemade cream cheese for that creamy, comforting texture. The recipe is totally customizable. Feel free to use whatever veggies you have on hand if you want to switch things up. Just try to include a variety of colors and textures.
If you don’t have homemade cream cheese, store-bought (that comes in blocks) works just fine — although it’s very easy to make at home, and you can check out my recipe. The cream cheese completely blends into the pasta, so you won’t see it once it’s ready, but you’ll definitely taste the creaminess and richness.
I don’t use Parmesan, mozzarella, cheddar, or any of the usual cheeses — but if you’d like to add some, go right ahead! You can also toss in cubes of leftover chicken to turn it into a hearty one-dish meal. Like in this Baked Feta Pasta or Creamy Spinach & Chicken Pasta. This time, I paired it with tofu steaks for an easy protein boost. Leftovers keep well, so it’s perfect for packing into a school or office lunch box the next day. It’s a flavorful, family-friendly dish that works for kids, adults, vegetarians, or really anyone who wants to add a little Indian flair to their everyday meals.
If you give this recipe a try — or put your own spin on it with different veggies or proteins — I’d love to hear how it turns out!
This Indian-style veggie mac is creamy, colorful, and totally customizable.
Ingredients
- 150 g Gf ELBOW Macaroni
- Vegetables (1/ 2 green pepper, 1/2 red pepper, few broccoli florets) chopped
- 1 small onion, chopped
- 2 tablespoons oil
- 1 heaped tsp chopped garlic
- 2 large tomatoes, chopped
- 1/3 tsp (+ -) garam masala
- 1/4 tsp crushed red chili powder or adjust to taste
- 1/8 tsp black pepper or to taste
- salt or to taste
- 1 tbsp chopped cilantro
- 1/2 cup (+) Home made or store bought (Block) Cream cheese
Instructions
- Boil gluten-free macaroni according to the instructions on the box.
- Once cooked, drain the pasta and reserve some of the salted pasta water for later.
- Heat oil in a sauté pan. Add the chopped onion and garlic.
- Cook for about 2 minutes, or until the onions soften and start to brown slightly at the edges.
- Add the chopped tomatoes and cook until they soften. If the mixture starts sticking to the pan, add a splash of water to help it along and prevent burning.
- Mix some of the reserved pasta water with the cream cheese, then add this mixture to the tomatoes. Stir well to combine.
- Add the drained macaroni, black pepper, crushed red chili powder, and salt to taste. Toss everything together until well coated.
- Serve hot, garnished with fresh cilantro.
- Enjoy with tofu steaks! (You can find the tofu steak recipe on my blog—check it out!)
angiesrecipes
A delicious meal for pasta fan!
Judee
Nice twist on an American favorite and I don’t use cheese so this would work for me. It looks delicious.
Tandy (Lavender and Lime)
I’ve made so many versions of mac and cheese but never with an Indian twist. I’m sure this was tasty.