Macaroni, Savoury

Name: Macaroni, Savoury
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')

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')

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.