Indian cheesy pasta

DIRECTIONS

Step 1: Cook the pasta

1. Boil water in a deep pot.
2. Add 3tbsp of oil and salt and stir it well.
3. Add Dry pasta to the boiling pot, boil until they are cooked and drain the water.
4. Rinse the cooked pasta with cold water and add few drops oil and spread it (it helps pasta not sticking to each other)

Step 2: Masala base:

1. In a large pan, heat 3 tbsp of butter on medium flame.
2. Add 1 cardamom stick, 2 cloves, and 1 small bay leaf. Let them sizzle for about 2 minutes to release their aroma.
3. Toss in 2 finely sliced onions and sauté until golden brown.
4. Add 3 green chillies, stir and fry them with the onions for 2–3 minutes.
5. Dice and add 3 small tomatoes, stir and cook until they’re soft and mushy.
6. Add a pinch of turmeric powder, garam masala, and salt to taste. Cook for another 4–6 minutes until well blended and fragrant.
7. Let this masala cool down a bit, then transfer it to a blender.
8. Add a few drops of water and blend until you get a smooth, pourable paste.

Step 3: Creamy cheese sauce:

1. In a clean, heated pan, add 1 tbsp butter.
2. Pour in your blended masala paste and let it simmer on low heat.
3. Add 150g of fresh cream and stir to combine everything into a rich, smooth sauce.
4. If the sauce feels too thick, add a little water to adjust the consistency.
5. Add grated cheese (about ½ cup or as much as you like) and 2 cheese slices. Stir until everything melts into the sauce.

Step 4: Mix pasta in:

1. Add the cooked macaroni pasta into your cheesy masala sauce.
2. Mix well, ensuring each piece is nicely coated and combined.
3. Add some more grated cheese and 1 extra cheese slice on top.
4. Cover the pan with a lid for a minute to let that cheesy magic happen.
5. Turn off the heat and garnish with fresh coriander leaves or basil leaves.
6. Serve it hot and enjoy!!

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RECIPE HISTORY

Pasta—an iconic Italian comfort food, has come a long way from its humble roots in Europe. Traditionally tossed in tomato-based sauces or creamy béchamel, it became a worldwide favourite for how versatile, filling, and soul-satisfying it is.

But for me, this dish is more than just a fusion of two cuisines—it’s an emotion.

This recipe has a place in my life because of what it feels like.
This cheesy masala pasta is my go-to meal. It’s the dish I turn to when I want something quick, indulgent, and comforting. I’ve made it more times than I can count—sometimes at the end of a long day, sometimes just because I was craving something cozy. There’s no strict technique or fancy instructions. Just ingredients I’m familiar with, a rhythm I’ve built over time, and a taste that never lets me down.

It’s one of those dishes I genuinely enjoy making for myself .No occasion, no guests—just me, a warm bowl of this pasta, and Netflix running in the background. That’s my comfort zone. It’s soft, spicy, creamy, and cheesy—basically a hug in a bowl. And even though I’ve made it so many times, it never feels boring. In fact, I somehow love it more every time.

This isn’t a recipe I followed from somewhere—it’s something that grew with me. With each time I made it, I got better at it. I tweaked it here and there. I added what I had at home ,sometimes skipped what I didn’t, and somehow ended up with something that’s now mine. And now I’m sharing it with you—not because it’s the “perfect pasta,” but because it’s real, it’s comforting, and it might just become your favourite too.