Tandoori mac & cheese (batch friendly)

The batch-friendly lunch of dreams 

This Tandoori mac & cheese delivers on all fronts. It’s batch-prep friendly, super comforting, covered in mozzarella and has just enough spice to make things interesting. Honestly, what more could you want? This carby, cheesy, spiced delight is what I’ll be tucking into for the foreseeable future.

If you love a classic mac & cheese but want to zhuzh it up a bit, this is your answer. We’re taking everything you adore about that creamy bowl of comfort and giving it a proper glow-up. Think tikka curry paste, tandoori curry powder, ground turmeric, ground cumin, plenty of garlic and a generous handful (or three) of mozzarella. It’s rich, it’s warming, it’s slightly smoky and it still has that oozy, stretchy cheese pull we all live for.

Tell me more…

We absolutely are not stopping at just the pasta either. Garlic and coriander naan for dipping and crumbling over the top is a little added extra. Make sure you scoop up every last bit of that spiced cheese sauce. Waste not, want not. So 

One of the best things about this Tandoori mac & cheese is how well it works for batch cooking. You can assemble it, pop it in the fridge for up to 5 days before baking, and then just throw it in the oven when you’re ready. It’s ideal for lunches, midweek dinners or those evenings when you simply cannot be bothered but still want something that feels a bit special and will fill you up.

If you fancy mixing it up throughout the week, you can add a spoonful of mango chutney, a cooling mint raita, a handful of spinach stirred through or even serve it with a tomato salad on the side. But at the very least, you know you’ve got a deliciously spiced, carby, cheesy base that’ll keep you satisfied until dinner. I do make pretty generous portions (shock), so it genuinely keeps me full and happy for hours.

FAQs

Can I use a different pasta instead of macaroni?

You can. Macaroni is traditional for mac & cheese because it holds the sauce beautifully and is always my go-to, but you can use whatever short pasta you’ve got hiding in the cupboard. Fusilli, penne, rigatoni or even shells will all work well, just make sure you cook it al dente so it doesn’t go too soft once baked. 

Can I add extra cheeses?

Yes, and I basically encourage it. Mozzarella gives you that classic stretch, but you can add mature cheddar for sharpness, red Leicester for that vibrant colour you typically associate with a mac & cheese, or even a bit of Parmesan for a salty kick. Just keep a good melting cheese as your base so it stays creamy and luscious.

Can I freeze this?

You can. Because it contains milk, butter and mozzarella, the texture may change slightly once defrosted, so just be aware of that. Let it cool completely, portion it up, freeze tightly covered and defrost overnight in the fridge before reheating. If it looks a little thick after reheating, stir through a splash of milk to loosen it up. But again, best heated from the fridge. 

Can I make it less spicy?

Of course, especially if you’re a korma kinda orderer. Simply reduce the tikka paste or tandoori powder slightly. You’ll still get that lovely warmth and colour without too much heat. You can also serve it with raita to cool things down.

What can I serve with it?

Garlic and coriander naan is my top choice for scooping. A crisp tomato and red onion salad works brilliantly to cut through the richness, or a spoonful of mango chutney for sweetness. If you want to sneak in some greens, stir through spinach at the end or serve alongside roasted broccoli. I typically add a bit of veg if I feel like I need to up my 5-a-day, but it’s amazing served as is.