Podi Mac and Cheese: Give the Sauce a Roasted Kick

Mac and cheese can handle a little roasted spice. The point is to season the creamy sauce without burying it under a heavy handful of powder.

Karnataka Podi brings its roasted character to this stovetop version. Start small, keep the heat gentle when the cheese goes in, and leave the sauce slightly looser than you think it needs to be.

Ingredients for 2 generous servings

Prep: 10 minutes. Cooking: about 20 minutes. Use a 240 ml measuring cup.

• 180 g dry elbow macaroni
• 15 g butter
• 15 g plain flour, about 2 level tablespoons
• 350 ml milk, plus a little extra if needed
• 100 g block cheddar, freshly grated
• 2 teaspoons Rapidli Karnataka Podi to start
• A pinch of black pepper, optional
• Salt only if needed
• About ½ cup pasta cooking water, reserved

A block of cheddar gives you control over the sauce. Different cheeses melt differently, so avoid assuming that a dry grated topping will behave like a melting cheese.

Cook the pasta just short of done

1. Bring a saucepan of water to a boil. Salt lightly, keeping the cheese and podi in mind.
2. Add the macaroni and cook for about 1 minute less than the packet’s suggested time. It should be almost tender, with a little firmness left.
3. Reserve ½ cup cooking water, then drain. Start the sauce while the pasta cooks if you’re comfortable managing both pans.

Build a smooth sauce

1. Melt the butter in a separate saucepan over medium-low heat. Stir in the flour and cook for about 2 minutes, stirring continuously. Keep it pale.
2. Add the milk a little at a time, whisking after each addition. Once the mixture is smooth, pour in the remaining milk.
3. Bring to a gentle simmer, stirring. Cook for 3 to 5 minutes, until the sauce lightly coats a spoon and has no raw flour taste. Don’t let it scorch on the bottom.
4. Take the pan off the heat and let the bubbling stop. Add the grated cheese in small handfuls, stirring until melted.
5. Stir in the Karnataka Podi. Add the drained pasta and fold together. If needed, return to a very low heat briefly so the pasta finishes cooking and the dish is hot.
6. Loosen with warm reserved pasta water, 1 tablespoon at a time, or a little warm milk. Taste before adding salt, extra podi or optional pepper. Serve straight away.

Why keep the sauce a little loose?

Pasta continues to take up liquid as it sits. A sauce that looks thick and perfect in the pan can feel heavy by the time it reaches the table.

A little extra warm liquid helps the sauce move between the macaroni rather than sit in a solid layer around it. Add gradually. You can always add another spoonful.

If the cheese sauce turns grainy

Too much heat can make a cheese sauce split or turn grainy. Remove the pan from the heat and gently stir in a splash of warm milk. It may improve, though it won’t always return to a perfectly smooth finish.

Next time, add the cheese after taking the pan off the heat. Once it has melted, avoid a hard boil.

Keep the podi measured

Two teaspoons is a starting point for the whole pan, not each bowl. Karnataka Podi and cheese both bring flavour and salt. Taste before adding more.

Serve with a simple green salad if you like. For another pan meal that pairs cheese with podi, see our corn and cheese quesadilla. Our podi usage guide has more ideas beyond the breakfast plate.

This recipe contains milk and wheat. Check the podi label for its full ingredient and allergen information.