Tikka Masala Mac & Cheese | Genius Recipes

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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/3quQmWx

PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 8

INGREDIENTS
8 green cardamom pods
2 black cardamom pods
1 3-inch [7.5-cm] cinnamon stick
8 whole cloves
1 1/2 teaspoons fenugreek seeds
1 tablespoon Indian red chile powder (Kashmiri chile powder)
4 tablespoons (56g) unsalted butter
1 tablespoon minced, peeled fresh ginger
6 garlic cloves, minced (about 2 tablespoons)
1 6-ounce (170g) can tomato paste
2 cups 480ml) heavy cream
1 cup (227g) sour cream
6 ounces (255g) gouda cheese, coarsely grated (about 1 3/4 cups), divided
4 ounces (170g) cheddar cheese, coarsely grated (about 1 1/2 cups)
1/4 cup kosher salt, divided
1 pound (453g) uncooked elbow macaroni, shells, or other small shape

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