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Close-up of creamy macaroni and cheese in a white bowl, with golden cheesy sauce coating the curved pasta and visible browned bits throughout.
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5 from 1 vote

Creamy Curry Mac and Cheese – Indian Twist on a Classic

Rich and creamy curry mac and cheese made with coconut milk, garam masala, cheddar and mozzarella. A delicious, easy Indian-inspired twist on classic mac and cheese.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: World
Keyword: curry
Servings: 8
Calories: 536kcal

Equipment

Ingredients

  • 5 tablespoons Butter unsalted
  • 1 onion chopped
  • 4-5 Garlic cloves crushed
  • 1 tablespoon Ginger grated
  • 4 Tablespoons All-purpose flour
  • 1 tablespoon Garam masala
  • 1 teaspoon Curry powder
  • 1 teaspoon Paprika
  • 4 cups Coconut milk read notes
  • Salt to taste
  • Pepper to taste
  • 7 oz Cheddar cheese
  • 7 oz Mozzarella cheese
  • 14 oz Pasta any short shape
  • 2 tablespoons Parmesan cheese grated
US Customary - Metric

Instructions

  • Prep: Preheat oven to 350°F (180°C). Grease a 12-inch (30 cm) round baking dish, or a standard 9×13-inch (23×33 cm) rectangular baking dish. Grate all cheeses and combine in a bowl; set aside.
  • Cook pasta: Bring a large pot of water to a boil, season generously with salt, and cook the pasta to al dente, about 1–2 minutes less than package instructions. Drain and set aside.
  • Make the curry roux: In a large pot, melt 4 tablespoons (60g) butter. Add the chopped onion and sauté over medium-low heat until soft and golden, about 6–7 minutes. Add garlic and ginger; cook for 1 minute.
  • Add garam masala, curry powder, and paprika; stir and cook for 1 more minute to bloom the spices.
  • Add flour: Add the remaining tablespoon (15g) of butter. Once melted, sprinkle in the flour and cook, stirring constantly, until a smooth paste forms and the flour loses its raw smell.
  • Whisk in coconut milk: Slowly pour in the coconut milk while whisking continuously. Cook for 5–6 minutes, until slightly thickened.
  • Add cheese: Remove from heat and stir in ¾ of the cheese mixture and whisk until fully melted and smooth. Season with salt and pepper to taste.
  • Combine: Add the drained pasta to the sauce and fold gently to coat evenly.
  • Bake: Transfer the mixture to your baking dish, top with the remaining cheese, sprinkle with parmesan, and bake 20–25 minutes, until golden and bubbling.

Video

Notes

  • Milk Options: In this curry mac and cheese recipe I use coconut milk to enhance the curry, ginger, and garam masala flavors, it makes the sauce extra rich and aromatic.
    If you prefer a more traditional taste, you can substitute coconut milk with whole cow’s milk or evaporated milk.
  • Cheese Options: The cheddar–mozzarella blend gives you both sharp flavor and gooey stretch, but many cheeses work here, such as: Gruyère, Monterey Jack, Pepper Jack.
  • Make it spicier: add chili powder, cayenne, or chopped green chili.
  • Add-Ins & Variations:
    • Protein: shredded chicken, cooked shrimp, crispy chickpeas.
    • Veggies: peas, spinach, roasted cauliflower, red pepper, mushrooms.
    • Indian-inspired: add a little turmeric or a spoon of tikka masala paste.
    • Breadcrumb topping: combine panko, melted butter, and a pinch of curry powder; sprinkle on top before baking.
  • Stovetop Version (No Bake): Skip the baking step and simply cook the pasta in the sauce until thick and creamy. Add extra cheese to serve.
  • Make Ahead: Assemble completely (without baking), cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Nutrition

Calories: 536kcal | Carbohydrates: 47g | Protein: 19g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 500mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 383mg | Iron: 1mg