Paneer Tikka Mac n Cheese is easy to cook. The food is used in the main course to satisfy mid and midnight hunger pangs.


  • 8 green cardamom pods
  • 2 black cardamom pods
  • 1 (3-in.) cinnamon stick
  • 8 whole cloves
  • 1 1/2 teaspoon fenugreek seeds
  • 1 tablespoon Indian red chilly powder
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced fresh ginger
  • 6 garlic cloves, minced (about 2 Tbsp.)
  • 3 table spoon tomato paste
  • 2 cups heavy cream
  • 1/4 cup water
  • 11/2 Cheddar cheese, coarsely grated (about 1½ cups)
  • 6 ounces Gouda cheese, coarsely grated (about 1 3/4 cups),
  • Divided 1/4 cup plus
  • 2 tsp. kosher salt, divided
  • 1 pound uncooked elbow macaroni


  1. Place cardamom, cinnamon stick, cloves, and fenugreek in a small skillet over medium. Cook,
    stirring, until fragrant, about 1 minute.
  2. Transfer toasted spices to a clean coffee grinder, and pulse until finely ground (or use a mortar and
    pestle). Stir in the chilli powder; set aside.
  3. Melt butter in a medium saucepan over medium. Add ginger and garlic; cook until fragrant, about
    1 minute.
  4. Add reserved spice mixture, tomato paste, cream, and water to saucepan, and cook, whisking
    constantly, until tomato paste dissolves. Simmer until bubbles form around the edge, about 5 minutes.
    Whisk in sour cream, Cheddar, and 4 ounces of the Gouda. Cook, stirring often, until cheeses melt
    and sauce is smooth, about 3 minutes. Stir in 2 teaspoons of the salt. Reduce heat to low, and keep
  5. Meanwhile, bring a large pot of water to a boil, and season with remaining 1/4 cup salt. Add macaroni;
    cook according to package directions. Drain pasta and return to pot. Add the cheese sauce, and stir
    well to combine. Transfer mixture to a broiler-safe baking dish.
  6. Preheat broiler. Top pasta mixture with remaining 2 ounces Gouda; broil 3 minutes or until cheese