This recipe idea came from a customer who was inspired by Chef Preeti Mistry's genius Tikka Masala Mac and Cheese. Our customer hacked the recipe with our Tikka Masala simmer sauce but I thought I'd try Preeti's method out with our new Cashew Butter Masala simmer sauce and was blown away.
The recipe below is decadent and perfect for a special occasion. I have also made a lighter version by just warming my Cashew Butter Masala simmer sauce and adding in the cheeses and it was also delicious. The lighter version is easily veganized with melty vegan cheeses like Violife or Daiya.
The lighter or more rich version of this mac and cheese recipe is great if you are short on time (like me with two nagging children that are always hungry:)) but if you do have the time, I highly recommend trying the original recipe from Preeti which you can find here and of course topping it with my Tomato Achaar or Guntur Sannam Hot Sauce.
Chef Preeti is a dear friend and someone that I admire greatly. Preeti founded the amazing Juhu Beach Club in Oakland where I had my first dosa waffle and wrote a cookbook of the same name that I treasure and highly recommend for its inventive recipes. Preeti is so talented and their name may ring a bell if you caught them on an episode of Anthony Bourdain's Parts Unknown.