CurryCups Chicken Tikka Mac and Cheese
Ingredients
- 1 box cavatappi pasta (or any corkscrew pasta)
- 1 jar of CurryCups
- 1 ½ shallots, minced
- 2 garlic cloves, minced
- 1 ½ tbsp flour
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ⅓ tsp cayenne pepper (optional)
- Salt to taste
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup shredded gouda cheese
- ½ cup shredded Monterey Jack cheese
- 1 cup heavy cream
- 1 cup half-and-half
- 5 tbsp butter
Directions
- Boil pasta according to package instructions, cooking until al dente.
- In a bowl, mix all the cheeses together.
- In a large pot, melt the butter over medium heat. Add garlic and cook until translucent.
- Add shallots and cook for another 3-4 minutes.
- Stir in spices and cook for 1 minute.
- Mix in flour and stir to combine.
- Slowly add heavy cream and half-and-half, stirring until smooth.
- Turn off heat and stir in ⅓ of the shredded cheese.
- Add cooked pasta and mix well.
- Spread half of the mac and cheese in a baking dish, layer with half of the chicken tikka masala, then top with the remaining mac and cheese.
- Finish with the rest of the tikka masala and sprinkle the remaining cheese on top.
- Bake at 375°F for 25-30 minutes.
Chef's Tip
Cover the dish with foil for the first 15-20 minutes to avoid drying out. Coat the foil with non-stick spray to prevent the cheese from sticking. Broil for 5 minutes for a golden crispy top.