Macaroni, Savoury
A classic Anglo-Indian savory macaroni dish where pasta is cooked via the absorption method, seasoned with mustard and cayenne, enriched with Parmesan, and baked until golden.
Ingredients
- 225 grams Macaroni (dry) (Approx. 1/2 lb or 8 oz)
- 600 ml Water (Enough to cover pasta; adjust for absorption method)
- 0.5 tsp Salt (For the water)
- 2 tsp Mustard powder (yellow) (Original calls for a dessertspoonful)
- 6 tbsp Parmesan cheese, grated (for mixing) (Approx. 40g)
- 0.25 tsp Cayenne pepper (Or white pepper, to taste)
- 2 tbsp Parmesan cheese, grated (for topping) (Approx. 15g)
- 2 tbsp Melted butter or Ghee (Original calls for 'oiled butter')
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Instructions
- 1Place the macaroni in a pot with the water and salt. Bring to a boil, then reduce heat and simmer until the macaroni is tender and has absorbed almost all the water. Watch carefully towards the end to prevent burning.
- 2While the macaroni is still hot, gradually mix in the mustard powder, followed by the first portion of Parmesan cheese and the cayenne pepper. Stir well to combine.
- 3Transfer the seasoned macaroni mixture into a baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.
- 4Bake in a preheated oven at 200°C (400°F) until the top is slightly browned and crisp.
- 5Remove from the oven. Pour the melted butter (or ghee) over the hot crust and serve immediately.
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