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Best and easiest mac and cheese recipe with an Indian twist
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5 from 2 votes


Prep Time 10 minutes
Cook Time 15 minutes


  • Wire whisk


  • 2 tbsp olive oil
  • 500 grams elbow macaroni or whatever kind you have available
  • 1 medium onion chopped
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups whole milk or any kind you have available
  • 2 cups cheddar cheese grated
  • 2 cups fontina/gorgonzola/gruyere/pepper jack or whatever cheese you have available, grated
  • salt to taste
  • 1 tsp black pepper powder
  • 2 jalapenos chopped
  • 2-3 cooked sausages optional

If baking

  • 1 cup panko or regular bread crumbs
  • 3 tbsp unsalted butter
  • 1/2 cup parmesan grated


  • Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Reserve some pasta water for the sauce.
  • Heat olive oil in a pan and saute the chopped onions until translucent.
  • Add butter. Once it has melted, whisk in flour and continue whisking until golden and bubbly; about a minute.
  • Gradually add in the milk and conitnue whisking until nice and smooth, takes about 2 minutes. Whisk in salt and pepper.
  • Whisk in grated cheese in three batches. Sauce should be nice and thick. If it is too thick, you can use some of the reserve pasta water.
  • Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

If adding sausage and jalapeno

  • Heat remaining oil in a pan and saute the sausage and jalapenos over medium heat, about 3-4 minutes. Add to the pasta.

If baking

  • Pour cooked mac and cheese into a grased baking dish.
  • In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and salt. Sprinkle over the top and bake at 350 degress F until bubbly and golden brown, about 30 minutes. Serve immediately.