The genius in Preeti Mistry's mac and cheese is its ultra-creamy, boldly flavored sauce, and the fact that you can make a big batch for your family, freeze leftovers (if you have any!), and use that spicy sauce to "tikka mac-ify" whatever you want. And because of a generous helping of full-fat dairy, it stays creamy without going grainy. GET THE RECIPE ►► https://f52.co/3quQmWxPREP TIME: 10 minutesCOOK TIME: 20 minutesSERVES: 8INGREDIENTS8 green cardamom pods2 black cardamom pods1 3-inch [7.5-cm] cinnamon stick8 whole cloves1 1/2 teaspoons fenugreek seeds1 tablespoon Indian red chile powder (Kashmiri chile powder)4 tablespoons (56g) unsalted butter1 tablespoon minced, peeled fresh ginger6 garlic cloves, minced (about 2 tablespoons)1 6-ounce (170g) can tomato paste2 cups 480ml) heavy cream1 cup (227g) sour cream6 ounces (255g) gouda cheese, coarsely grated (about 1 3/4 cups), divided4 ounces (170g) cheddar cheese, coarsely grated (about 1 1/2 cups)1/4 cup kosher salt, divided1 pound (453g) uncooked elbow macaroni, shells, or other small shapeSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
