As the name suggests – it is home style fusion. Something my mom cooks for me.
- ¾ cup Macaroni
- 150-200ml milk
- 1 tbsp butter
- 1 tbsp flour
- 2-3 tbsp cheese (grated)
- 2 medium tomato (pureed)
- 1 tsp ginger-garlic paste
- 1 tsp coriander powder
- ½ tsp kashmiri red chili powder
- ¼ tsp garam masala
- Salt to taste
- Micro greens, for garnish
Boil macaroni according to the instructions given behind the packet or till al dente in salted water. Macaroni usually doesn’t take more than 4-5 minutes. Drain the macaroni in a colander & save 1/4th cup pasta water. Apply some oil to it to prevent it from sticking. Keep aside.
For the white sauce, heat some butter & a few drops of oil in a pan & add the flour. Using a whisk stir the mixture till it is light golden blond colour.
Add the warm milk at one go while whisking continuously to avoid formation of any lumps.
Add salt & cook till it coats the back of the spoon & keep aside.
Now in a pan heat some oil & add ginger-garlic paste. Cook for a few seconds & add the pureed tomato.
Add the masala’s & cook till the tomato leaves oil at the side.
Add the white sauce little at a time & blend the two sauces using a whisk.
Add the pasta water to loosen the sauce in case it is too thick.
Add the macaroni & 2 tbsp grated cheese & mix to combine.
Check for seasoning & remove from flame.
Serve in a pasta bowl & garnish with the remaining grated cheese & mixed micro greens.
Note – You can use Rigati pasta or Penne for a firmer texture.
While combining the white & red sauce, you can even use a hand blender for a smooth & quick result.
Veggies & meat can be added as per your preference.