Schezwan Masala Mac and Cheese

Hakka, Italian, and Indian food walk into a bar… and what comes next will blow your mind! Spicy, creamy, cheesy, comfort food. Fusion food at it’s finest, we’re going global with this one!

For my grandmother’s birthday, it was no surprise that I was going to take the lead on cooking her the best meal she’s ever had. Being one of my biggest inspirations, I knew I wanted to surprise her with something she had never tried before (she always asks me to make something “fun”!). Feeling reenergized after much travel and conversation with family & friends, it felt natural to be back in the kitchen. Happy to have really pulled up my sleeves with the experimentation of this recipe and going back to what I love the most – creativity through flavors and innovation.

What a whirlwind of a summer it has been. I apologize for the long break I’ve had on creating new recipes and content, but if I was being honest with myself, I simply did not feel inspired. With 1+ year of the pandemic behind, and uptick on balancing my work with life, it became difficult to upkeep with my one true passion – cooking. That’s when I knew I had to make a change. I’m extremely lucky to have people in my life that continue to challenge me when I’m not following my passions, and provide the encouragement I so unknowingly seek. With much travel and rebalance of life later over these last 5 months, happy to announce that I’m back!

Appreciate your support over these years, let’s get back to cooking! 🙂


PREP: 20 minutes
TOTAL: 35 minutes
YIELD: 4-6 servings

INGREDIENTS

  • 1/2 Box Macaroni Noodles, cooked per box instructions
  • 1 cup finely diced Red Onion
  • 1/2 cup finely diced Green Bell Pepper
  • 1/2 cup finely diced Red Bell Pepper
  • 1 Plum Tomato, finely diced
  • 4 Garlic cloves, minced
  • 1 tbsp. fresh Ginger, minced
  • 2-3 Thai Green Chilies or 1 Jalapeno, minced (optional)
  • 1/2 tsp. Cumin seeds
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1/2 tsp. Coriander Powder
  • 1 tsp. Garam Masala
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Salt (or to taste)
  • 2 tbsp. Ching’s Schezwan Chutney
  • 1 cup Light Cream
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/2 cup Shredded Parmesan Cheese or Amul Cheese
  • 1 cup fresh chopped Cilantro
  • 1 cup Water 
  • Salted or Unsalted Butter
  • Cooking Oil  

INSTRUCTIONS

  1. In a large pot over medium-to-low heat, heat up 1 tbsp. butter and 1 tbsp. cooking oil.
  2. Add diced red onion and sauté for 2-3 minutes until translucent.
  3. Add in cumin seeds, garlic, ginger, and Thai green chilis. Sauté for an additional 30 seconds.
  4. Mix in green and red bell pepper.
  5. Sprinkle in turmeric powder, red chili powder, coriander powder, garam masala, and ground black pepper. Mix veggies and seasonings together until incorporated. Sauté for 1 minute.
  6. Mix in diced tomatoes.
  7. Stir in Water. Cover pot with lid and let sauce cook for 5 minutes. Bubbling will occur.
  8. Put lid aside. Stir in Ching’s Schezwan Chutney, light cream, and cilantro. Let cooked uncovered for 1 minute, stirring occasionally until slightly thickened.
  9. Add cooked macaroni noodles.
  10. Stir in parmesan cheese and mozzarella cheese until melted.
  11. Serve and enjoy! 

#TashTip: Add in shredded Amul Cheese for a more sharp cheddar, extra cheesy flavor! As always, adjust spice level to your preference.

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