As a first-generation immigrant in the USA, the holiday table at our home has always looked a little different. We blended traditions without even trying. We celebrate Halloween and Diwali alike. Our festive foods also have a little India, a little America, and a whole lot of flavors in between.
Thanksgiving especially became our "fusion festival". While everyone else was roasting turkey, our centerpiece was usually Gobi Musallam aka golden cauliflower roasted in rich masala.
Instead of the classic American mac and cheese, we made our own version: Spicy Tikka Masala Mac n Cheese. Mashed potatoes? Upgraded to Peri Peri Mashed Potatoes. Dinner rolls? Always homemade, buttery and eaten too fast.
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Growing up, mac and cheese wasn't something we had often, but once I started cooking for my own family in the USA, it quickly became a favorite. Especially when I added a bit of spice to remind me of the bold flavors from my childhood kitchen. My kids love the creamy texture, and I love how easily I can adjust the heat. This Spicy Mac and Cheese recipe comes from many evenings of trying to create something comforting yet exciting.
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Ingredients
- Pasta shells or elbow - their shape holds the creamy, spicy sauce in every bite.
- Oil - helps bloom the spices and prevents sticking.
- Butter - adds richness and gives the sauce a smooth, silky finish.
- Ginger-garlic paste - builds the deep, aromatic base that defines tikka masala.
- Onion - adds sweetness and body as it softens into the sauce.
- Jalapeño - brings a bright heat that cuts through the creaminess.
- Pasta sauce - gives the dish its tangy backbone and ties the flavors together.
- Tomato paste - intensifies color and adds a deeper, richer tomato flavor.
- Salt - balances everything and sharpens the spices.
- Red chili powder - adds warmth and that signature fiery kick.
- Garam masala - brings the classic Indian aroma with depth and warmth.
- Heavy cream - makes the sauce velvety, creamy, and luxurious.
- Mozzarella cheese - melts smoothly and gives that stretchy, comforting texture.
- Tex-Mex cheese - adds bold flavor and helps thicken the sauce.
- Cilantro - brightens the dish with freshness.
- Red chili flakes - optional heat for those who like an extra kick.
See recipe card for quantities.
Instructions
- Sauté the aromatics
- Press Sauté on the Instant Pot.
- When HOT, add oil + butter.
- Add ginger garlic paste and stir let it saute 10-15 seconds.
- Add chopped onion + jalapeño and stir let it cook 1 minute.
- Build your Tikka Masala base
- Add pasta sauce, salt, red chili powder, garam masala.
- Mix well.
- Add pasta + cook
- Add pasta.
- Pour enough water to just barely cover the pasta (don't add too much or it'll get soupy).
- Mix well.
- Add tomato paste and stir again.
- Place the lid on.
- Pressure cook for 5 minutes.
- Perform a quick release.
- Make it cheesy and creamy
- Open the lid.
- Add heavy cream.
- Add mozzarella + Tex-Mex cheese.
- Mix until melty, saucy, and smooth.
- Final touch
- Garnish with cilantro and red chili flakes.
- Serve HOT and watch everyone take seconds.
Top Tips
- Use freshly grated cheese for the smoothest sauce.
- Add spices gradually-you can always increase later.
- Add a splash of milk when reheating to maintain creaminess.
Storage
| Can You Save Leftovers? | How Long? | How to Store |
|---|---|---|
| Refrigerator | 2–3 days | Store in an airtight container in the fridge. |
| Frozen | around 30 days | Store in a freezer-safe container. Thaw in the fridge overnight and reheat with a splash of milk to bring back creaminess |
How to Serve
- Serve hot with our garlic bread or air fryer texas toast.
- Pair with roasted veggies like broccoli or bell peppers.
- Enjoy with a crisp salad to balance the richness.
Soniya's Top Tip
Add cream only after pressure cooking and never before and use a blend of cheese (mozzarella for strech and TexMex for flavor)
Related
Looking for other pasta recipes? Try these:
Masala Mac and Cheese Recipe
Servings:
peopleCalories:
Equipment
Ingredients
- 2 cups pasta shells or elbow 16 oz
- 3 cups Water
- 1 tablespoon oil
- 2 tablespoon butter
- ½ tablespoon ginger garlic paste
- 1 small onion chopped
- 1 jalapeño chopped
- 1 cup jarred pasta sauce
- 1 tablespoon tomato paste
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ cup heavy cream
- ¼ cup mozzarella cheese
- ¼ cup Tex-Mex cheese
- Handful of cilantro leaves chopped
- ½ teaspoon red chili flakes optional
Instructions
Sauté the aromatics
- Press Sauté on the Instant Pot.
- When HOT, add oil + butter.
- Add ginger garlic paste and stir let it saute 10-15 seconds.
- Add chopped onion + jalapeño and stir let it cook 1 minute.
Build your Tikka Masala base
- Add pasta sauce, salt, red chili powder, garam masala.
- Mix well.
Add pasta + cook
- Add pasta.
- Pour enough water to just barely cover the pasta (don't add too much or it'll get soupy).
- Mix well.
- Add tomato paste and stir again.
- Place the lid on.
- Pressure cook for 5 minutes.
- Perform a quick release.
Make it cheesy and creamy
- Open the lid.
- Add heavy cream.
- Add mozzarella + Tex-Mex cheese.
- Mix until melty, saucy, and smooth.
Final touch
- Garnish with cilantro and red chili flakes.
- Serve HOT and watch everyone take seconds.
Video
Notes
Baked Version
If you want that golden, cheesy crust:- After mixing in the cream and cheese, transfer the pasta to a baking dish.
- Add extra cheese on top (mozzarella + cheddar work great).
- Preheat oven to 400°F (200°C).
- Cover with foil and bake for 10-12 minutes to melt everything.
- Remove foil and bake 2 minutes uncovered to brown the top.
Neha says
Sounds like a simple yet yummy mac and cheese recipe to me! With just 5 ingredients, I am so trying it out.
Alexandra @ It's Not Complicated Recipes says
I love Macaroni and Cheese - this looks and sounds super delicious and easy to make!
Alexandra says
I absolutely love Macaroni and Cheese - it is my ultimate comfort food! I have never tried it in the instant pot before, so I look forward to trying your recipe soon 🙂
Beth says
This looks easy, tasty and flavorful! This is just the recipe I need for these busy holiday weeks!
Jen says
The cheese is so important and worth shredding yourself. Loved knowing exactly what my kids are eating too. Thank you for such an easy recipe.
Nicole @The Granola Diaries says
I'm always looking for new recipes for my Instant Pot! Looks amazing!!!
Beth Purdon says
Would the cooking time change for gluten free pasta?
Soniya Saluja says
Hi Beth, the Time remains the same if using GF pasta
Phyllis says
Sorry, dumb question but are the processed versus the non processed cheeses marked that I would be able to know the difference. Going to learn to buy non processed. Thank you
Ck says
@Phyllis, All cheese is processed. I think they considered already shredded as processed.
Jennifer Petersen says
@Phyllis, velveeta is processed, cheese slices that come in plastic is processed. They actually say processed cheese right on the label. Preshredded cheese is covered in cellulose (a sugar) to keep in from clumping and also wouldn't be the best. Most blocks of cheese you buy are fine, you just have to shred it yourself.
Anne Johnson says
Shredded cheese has a coating to keep it from clumping and it does not melt well! Good for you and your kiddos that you are shredding your own!
Debra Nielsen says
I know you say “salt, to taste,” but how much salt, generally speaking, do YOU use when you make this recipe?
Soniya Saluja says
Hi Debra, around 1/4 tsp
Linda Sanders says
I would like some tips on reheating this recipe. I want to make this for my grandson so he can warm up a serving when he comes home from work. Can’t have the macaroni turning to mush! Yuck! I’m guessing the cooking time needs to be adjusted. But to what?
Thanks
Saiwala says
Life changing! I love that I can make a delicious, nutritious Mac and Cheese so easily and quickly! Your recipe is awesome. I used lactose free milk instead of evaporated or cream, 1 box Dreamfield's elbow macaroni & a brick of sharp cheddar. I sauteed vegetables (mushrooms, onions, peppers and sun dried tomatoes)in the Instant Pot before making the M & C. Seasoned with nutmeg, cloves (& Paprika). Set them aside in a bowl while making the M & C and then combined. Super Yum. Thank you.
Soniya Saluja says
Thanks Saiwala for sharing your feedback with us...hope you try other recipes from our blog ?
Warren miller says
If you use 6 cups pasta do you use the same amount of water
Soniya Saluja says
Hi Warren, if using 6 cups pasta the water will be 6 cups.
Nana L says
I have an 8qt & 3qt instant pot. I'm still learning recipe volumes vs which size instant pot to use. If I split this recipe is my 3 qt large enough?
Maggie says
Do you need to drain it before adding the milk and cheese?
Or does the water evaporate
Thank you!
Mae says
Ok, I've made recipes from this site that I love, this one - not so much. 3 cups of elbows and 3 cups of water is way too much. It was super watery when I opened it, which happens when cooking pasta so I added the 1/2 cup of cream and the 1 1/2 cups of freshly grated cheddar cheese and still very soupy. I turned the sautee button on and added some corn starch to thicken. I did not add breadcrumbs and even if I did that was not going to resolve the amount of water to the amount of cooked pasta after 4 minutes. Definitely needs less water to the 3 cups of pasta. I'll continue trying other recipes on this site as two that I've made before this recipe - were fantastic!