Butter Masala Naan Mac n Cheese

Directions

1. 1

   Sauté all your alliums first but as this is infused you can save time by combining oil, canned tomato, onions, cashew nuts, butter, bay leaf, garlic, ginger and all the spices. Mix well and let it simmer for 5-10 minutes on low heat covered with a lid. Transfer to a blender to blitz until it’s a super glossy smooth consistency

2. 2

   Boil your Macaroni in boiled water. And keep al dente mixing with some oil to prevent them sticking together

3. 3

   Over medium heat, melt your butter, adding your plain flour, garlic and mustard. Gradually add in your milk and whisk until it become a thick sauce/roux

4. 4

   Add in 4/5 of the grated Guyere cheese and mozzarella stirring until melted. Then combine the cheese sauce and Macaroni until generously coated. Transfer into an oven proof tray covering in the top with the remainder of the cheese and left over naan bread

5. 5

   Bake in the oven at 170°C for 25 mins until you can hear the cheese bubbling!