Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.

If you are looking for a creamy and tasty pasta which is not loaded with cream or cheese then this pasta is just for you. It has an Indian flavour twist to the usual pasta that you will fall for instantly. Bored of mac and cheese or white sauce pasta then this one is for you, do try and let me know how you liked it.

About Creamy Macaroni Pasta

Creamy Macaroni Pasta is an Indian twist to the regular white sauce pasta, mac and cheese. No heavy ingredients, this sauce is mild yet creamy and delicious. With macaroni pasta it nicely coats the sauce and this recipe is a winner.

Macaroni pasta tossed in a delicious creamy and thick sauce, this is a must try recipe to make your dinner special. Kids will love it for sure as it is creamy. You can use any small pasta variety, I used mini macaroni which I had in hand.

This pasta is easy to make and comes together in just 20 minutes from start to finish. A small amount of cheese is used here and the creaminess comes from milk. A zing of Indian masalas makes this pasta so unique and delicious.

I created this pasta recipe just for many who stay away from Alfredo, mac and cheese because of the heavy use of cream and cheese. This pasta comes out so creamy yet light because it uses a combination of milk with little cheese.

Creamy Macaroni Pasta Video

Creamy Macaroni Pasta Ingredients

• Macaroni Pasta - Macaroni Pasta variety is preferred for this recipe and I would suggest to stick with it. However you can use any small variety pasta.
• Milk - Use full cream milk for a creamy rich sauce.
• Cheese - I have used processed cube cheese. You can parmesan cheese too.
• Flour - Usually maida is used but you can replace it with wheat flour too.
• Spice powders - I have used red chilli powder and garam masala powder.
• Seasoning - Mixed herbs and pepper powder are used.
• Butter - is added for sauteing garlic, onion.
• Cumin seeds - is added to melted butter and sautéed. It gives nice flavour to the sauce. Instead of cumin seeds you can add cumin powder too.

Similar Recipes

• White Sauce Pasta
• Mac and Cheese
• Baked Pasta
• Baked Mac and Cheese
• Red Sauce Pasta

How to make Creamy Macaroni Pasta Step by Step

Cooking pasta

1.Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.

2.Cook until it becomes soft but not mushy.

3.Once cooked drain water, rinse with cold water to avoid further cooking.

Preparing sauce

4.Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.

5.Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.

6.Add 1 tablespoon flour.

7.Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.

8.Give a quick saute.

9.Add 1 ½ cups milk.

10.Give a quick mix so that it does not form lumps.

11.When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.

12.Give a quick mix. The sauce should be thick and creamy like this.

13.Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.

Mixing pasta

14.Add cooked macaroni pasta.

15.Mix well and switch off.

Creamy Macaroni Pasta is ready!

Expert Tips

• Pasta to choose - You can choose any small pasta variety which will suit best. Macaroni is recommended for this recipe.
• Cheese to use - You can use parmesan cheese or processed cheese cubes. I used processed cheese cut into small cubes.
• Seasoning - I have used dried mixed herbs and pepper powder, you can use fresh herbs like rosemary, basil leaves etc.
• Spices - I have used red chilli powder, garam masala powder and pepper powder. You can add chilli flakes too.
• Flour - I have white flour but wheat flour works fine too. Do not add more as it may give a after taste.

Serving and Storage

Serve it hot with toasted bread or it tastes great as such too. I wouldn't recommend to store as it tastes great when hot also the consistency changes when cooled or stored. In case if you want to store, you can store in fridge then add little milk heat it up before serving. Always serve hot!

If you have any more questions about this Creamy Macaroni Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Creamy Macaroni Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Creamy Macaroni Pasta Recipe

Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.

Course Breakfast, dinner

Cuisine Indian, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories

Author Sharmilee J

Ingredients

• 1 cup macaroni pasta
• salt to taste
• 4 cups water
• 2 tablespoon butter
• ½ teaspoon cumin seeds
• 1 tablespoon garlic finely chopped
• 2 tablespoon onion finely chopped
• 1 tablespoon flour
• 1 teaspoon chilli powder
• ½ teaspoon garam masala powder
• 1 ½ cups milk
• 2 tablespoon cheese
• ¼ teaspoon pepper powder
• ¼ teaspoon mixed herbs

Instructions

• Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.
• Cook until it becomes soft but not mushy.
• Once cooked drain water, rinse with cold water to avoid further cooking.
• Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.
• Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.
• Add 1 tablespoon flour.
• Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.
• Give a quick saute.
• Add 1 ½ cups milk.
• Give a quick mix so that it does not form lumps.
• When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.
• Give a quick mix. The sauce should be thick and creamy like this.
• Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.
• Add cooked macaroni pasta.
• Mix well and switch off.
• Creamy Macaroni Pasta is ready!

Video

Notes

• Pasta to choose - You can choose any small pasta variety which will suit best. Macaroni is recommended for this recipe.
• Cheese to use - You can use parmesan cheese or processed cheese cubes. I used processed cheese cut into small cubes.
• Seasoning - I have used dried mixed herbs and pepper powder, you can use fresh herbs like rosemary, basil leaves etc.
• Spices - I have used red chilli powder, garam masala powder and pepper powder. You can add chilli flakes too.
• Flour - I have white flour but wheat flour works fine too. Do not add more as it may give a after taste.

The post Creamy Macaroni Pasta Recipe appeared first on Sharmis Passions.

Veg rice vermicelli noodles is a simple and delicious stir fry recipe made with rice vermicelli, vegetables, bean sprouts, chillies, ginger, garlic, soy sauce, and vinegar. This is a quick and wholesome dish that can be made in less than 30 minutes. It is perfect for busy days, a quick lunch or dinner option.  Vegetarian...

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The post Vegetarian Rice Noodles Recipe appeared first on Yummy Tummy.

Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!

Cheese Pasta can be made easily and quickly and is so versatile that you can throw in all your favorite ingredients. This can be made with vegetables, chicken, mushroom, broccoli etc, even without all these it still tastes delicious.

About Cheese Pasta

Cheese Pasta is made using penne pasta, butter, garlic, cheese, cheese spread and herbs for seasoning. This Cheese Pasta is pretty simple and quick to make still comes out so creamy and delicious. Kids will demand often as it is that good.

Cheese Pasta can be served with toasted bread or with grilled chicken. When you are running out of time still want a delicious meal then this cheese pasta is just for you! You can add in vegetables to make it wholesome, filling and colorful.

Cheese spread makes the main difference and when mixed with grated cheese, milk and pasta cooked water it makes the pasta rich, creamy and delicious. Do try this and I am sure you will love it!

It takes just 20 minutes from scratch to make this cheese pasta. This cheese pasta recipe is so versatile that you can add in your favorite vegetables or chicken to make it more flavorful and filling.

If you think this will taste like white sauce pasta no it does not! This has more cheesy flavor milk is added just for blending and no flour is added like in white sauce pasta. The creaminess comes just cheese and it tastes so good, kids will love it and will easily become one of their favorites.

Cheese Pasta Video

Similar Recipes

• White sauce pasta
• Alfredo pasta
• Beetroot pasta
• Mushroom Pasta
• Macaroni Pasta

Cheese Pasta Ingredients

• Pasta - You can choose any variety of pasta that clings well with the sauce like penne, fusilli, macaroni etc.
• Butter - Butter adds glaze flavour to the pasta. Additionally oil is added to cook pasta.
• Cheese spread - Plain cheese spread is suitable for cheese paste. However you can use flavored cheese spread too.
• Cheese - I have used grated cube cheese which blends well with the sauce. You can use Parmesan cheese too.
• Garlic - Garlic adds a mild flavor to the pasta.
• Seasoning - Pepper powder, salt and mixed herbs are added for seasoning.

How to make Cheese Pasta Step by Step

1.To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.

2.Let it start to boil well.

3.Add 1 and ½ cups penne pasta or pasta of your choice.

4.Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.

5.Check by pricking with a fork it should be soft but not mushy.

6.Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.

7.Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.

8.Add cooked pasta and toss well for few seconds.

9.Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.

10.Mix it well until the sauce coats the pasta completely.

11.Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.

12.Mix it well. Your cheese pasta is ready!

Enjoy hot!

Expert Tips

• Pasta - Use any pasta but small or medium sized as it is best for this cheese pasta. Cook pasta until soft but not mushy.
• Replacement - You can replace butter with olive oil.
• Flavour - Add in 1 tablespoon garlic finely chopped to a more strong garlic flavour.
• Seasoning - is purely your choice. You can add oregano, chilli flakes, rosemary etc as per your liking.
• Cheese - I have used cubed cheese grated, you can use Parmesan cheese too. I would not recommend using mozzarella cheese as it makes the pasta more stringy and stretchy.
• Cheese Sauce - I have used plain cheese sauce, you can try with flavoured cheese sauce too.

Serving & Storage

Serve it hot, it tastes great on its own or serve it along with toasted bread. I would recommend to consume it fresh as it becomes dry when stored or rested for a while.In case if you still want to store cheese pasta keeps well in fridge for 2 days.

I would recommend to keep cooked pasta separately then toss it with cheese sauce while serving if planning to store and serve.

FAQS

1.What can I replace with cheese spread?

I would not suggest to replace cheese spread as it is one of the main ingredient which makes this dish taste unique. However you can replace it with plain mayonnaise or fresh cream.

2.How is it different from white sauce pasta?

White sauce pasta is creamy and the taste is more of milk but cheese pasta has more cheese flavor and taste.

3.What other pasta varieties can I use?

You can use penne, fusilli, macaroni, spaghetti, fettuccine, linguine etc.

If you have any more questions about this Cheese Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Cheese Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Cheese Pasta Recipe

Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!

Course Breakfast

Cuisine Italian

Keyword 20 mins recipes, easy pasta recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

To cook pasta

• 1 and ½ cups penne pasta
• 4 cups water
• salt to taste
• 1 teaspoon oil

For cheese sauce

• 1 tablespoon butter
• 1 heaped teaspoon garlic finely chopped
• ¼ cup cheese spread
• ¼ cup grated cheese
• ¼ cup milk
• ¼ teaspoon pepper powder
• ¼ teaspoon mixed herbs

For garnish

• grated cheese
• mixed herbs

Instructions

• To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.
• Let it start to boil well.
• Add 1 and ½ cups penne pasta or pasta of your choice.
• Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.
• Check by pricking with a fork it should be soft but not mushy.
• Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.
• Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.
• Add cooked pasta and toss well for few seconds.
• Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.
• Mix it well until the sauce coats the pasta completely.
• Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.
• Mix it well. Your cheese pasta is ready!
• To a pasta bowl add cheese pasta, sprinkle grated cheese, mixed herbs and serve hot!

Video

Notes

• Pasta - Use any pasta but small or medium sized as it is best for this cheese pasta. Cook pasta until soft but not mushy.
• Replacement - You can replace butter with olive oil.
• Flavour - Add in 1 tablespoon garlic finely chopped to a more strong garlic flavour.
• Seasoning - is purely your choice. You can add oregano, chilli flakes, rosemary etc as per your liking.
• Cheese - I have used cubed cheese grated, you can use Parmesan cheese too. I would not recommend using mozzarella cheese as it makes the pasta more stringy and stretchy.
• Cheese Sauce - I have used plain cheese sauce, you can try with flavoured cheese sauce too.

The post Cheese Pasta Recipe appeared first on Sharmis Passions.

Zaru soba is a popular Japanese cold noodle dish usually served with umami rich dipping sauce. The dipping sauce is made with mirin, soy sauce, dashi powder, water and sugar. Traditionally soba noodles are cooked, rinsed multiple times in cold water, bundled into small portions and served on a bamboo mat along side with tsuyu...

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The post Zaru Soba Recipe (Japanese Cold Noodles) appeared first on Yummy Tummy.

These Thai drunken noodles are hands down the spiciest, most flavourful noodle dish we make at home. If you love heat, garlic, and a good wok-tossed noodle, you’re going to love this.

Thai drunken noodles, also known as Thai pad kee mao, are one of the most popular Thai restaurant dishes, and they’re actually really easy to make at home. The fresh crushed chillies and garlic give the noodles this incredible heat, and the oyster-soy sauce brings a rich, savoury depth that ties everything together. 

The whole recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you’ve tried our peanut butter ramen or bibim guksu, you know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take long.

Ingredients for Thai Drunken Noodles

Chicken Thighs: Boneless and cut into thin strips. Thighs stay juicy and tender even on high heat in the wok.

Marinade: Cornflour, sugar, soy sauce, and water. A quick marinade that keeps the chicken tender during stir-frying.

Sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce, and crushed pepper. 

Thai Red Chillies & Garlic: Crushed together into a fresh paste for heat and flavor. If you can’t find Thai red chillies, you can replace it with Serrano Peppers or Indian bird’s eye chilli for similar heat and flavor profile. 

Vegetables: Broccoli florets, carrot juliennes, and baby corn for crunch and colour.

Noodles: Even though pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they’re quick and convenient. However, any noodles work for this recipe. 

Oil: Sunflower or any neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe. 

Richa’s Top Tips

• Crush the chillies and garlic in a mortar and pestle; don’t blend them. Crushing gives you a coarse, chunky paste that releases flavour differently in the wok compared to a smooth blended paste. That rough texture is part of what makes drunken noodles taste authentic.
• Get the wok really hot before adding anything. High heat is essential for stir-frying. If the wok isn’t hot enough, the chicken and vegetables will steam instead of getting that slightly charred, smoky finish. 
• Keep everything prepped before you cook: This recipe moves really fast once it’s on the gas. So make sure to cut the veggies, portion the sauces, etc. first as you won’t have much time during the cook, 
• Cook the chicken first, then remove it before adding the paste and vegetables. This prevents the chicken from overcooking while you stir-fry everything else. It goes back in at the end with the noodles.
• Toss the noodles in at the very end. They only need a minute or two in the wok to absorb the sauce and heat through. Any longer and they’ll go soft and sticky. 

Frequently Asked Questions

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. Keep in mind that the noodles will absorb the sauce as they sit, so they may taste less saucy when reheated.
• Freezing: Not recommended. The noodles and vegetables lose their texture once frozen and thawed.
• Reheating tip: Toss everything back into a hot wok or pan for a couple of minutes with a splash of soy sauce. This loosens the noodles and brings back some of that freshly stir-fried flavour. Avoid the microwave if you can. 

Serving Ideas

Thai drunken noodles are a complete meal on their own, but if you want to build a bigger spread, you can pair the pad kee mao recipe with:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a big bowl of spicy noodles makes for a proper Asian dinner at home.
• With Veg Spring Rolls: Light, crispy spring rolls on the side balance out the bold, spicy noodles really well.
• With a fried egg on top: A runny fried egg over the noodles adds richness and helps mellow the heat a little. Simple but makes a big difference.
• With Wonton Soup: If you want something brothy alongside, a warm bowl of wonton soup rounds out the meal nicely.

Did You Know?

The reason your stir-fry never tastes quite like a restaurant’s comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas stove maxes out at around 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the wok surface reaches over 370°C, which is where a phenomenon called “wok hei” or “breath of the wok” happens. Oil aerosolises, catches fire for a split second as the chef tosses the food, and drops back down, infusing everything with that signature smoky, charred flavour. You can’t fully replicate this at home, but cooking in small batches on the highest heat your stove can give, which is what this recipe does, gets you the closest. 

I hope these Thai drunken noodles bring the same kind of excitement to your dinner table that they’ve brought to ours. They’re bold, they’re spicy, and they come together so easily that you’ll wonder why you ever bothered ordering them. Tag me on Instagram  @my_foodstory when you make them, I’d love to see your bowls!

Watch Thai Drunken Noodles Recipe Video

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Thai Drunken Noodles

These spicy, saucy Thai Drunken Noodles aka Pad Kee Mao are a popular Thai noodle stir-fry dish. It's bold, spicy, super easy, and perfect to recreate a takeout style meal at home.

Course Main Course

Cuisine Thai

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 473kcal

Author Richa

Equipment

• 1 Wok

Ingredients

Marination

• 125 gms chicken thigh boneless cut into 2 inch long strips
• ½ teaspoon cornflour
• ⅛ teaspoon sugar
• 1 teaspoon soy sauce
• 2 teaspoons water

For sauce

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon fish sauce
• ¼ teaspoon crushed pepper

other

• 2 tablespoons sunflower or any neutral cooking oil
• 6-7 thai red chillies
• 8-10 garlic cloves
• ⅛ teaspoon + 1 pinch salt divided
• ⅓ cup broccoli florets
• ¼ cup carrot juliennes
• ¼ cup baby corn cut into 2 inch long strips
• ½ teaspoon sugar
• 225 grams cooked noodles approx. 2 ½ cups (refer note 1)

Instructions

• Add all the ingredients for marination to a bowl, toss well and set aside to marinate for 15 minutes.
  125 gms chicken thigh boneless, ½ teaspoon cornflour, ⅛ teaspoon sugar, 1 teaspoon soy sauce, 2 teaspoons water
• Take all the ingredients for the sauce in a bowl, toss well and set aside.
  2 tablespoons oyster sauce, 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon fish sauce, ¼ teaspoon crushed pepper
• Add chillies, garlic, a pinch of salt to a pestle and using the mortar, crush to a coarse paste.
  6-7 thai red chillies, 8-10 garlic cloves, ⅛ teaspoon + 1 pinch salt
• Heat oil in a wok or kadai, add chicken and saute for 2-3 minutes on medium heat till they get lightly roasted. Add crushed chilli-garlic paste and saute for a few seconds till fragrant. Add veggies, remaining ⅛ teaspoon salt, sugar and toss for a minute or 2 till they are fried well. Add cooked noodles & toss for 1-2 minutes till they get mixed well and serve.
  2 tablespoons sunflower or any neutral cooking oil, ⅓ cup broccoli florets, ¼ cup carrot juliennes, ¼ cup baby corn, ½ teaspoon sugar, 225 grams cooked noodles

Video

Notes

1. Cook noodles as per package instructions and use in the recipe.

Nutrition

Calories: 473kcal | Carbohydrates: 54g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1984mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2972IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spicy & Saucy Thai Drunken Noodles appeared first on My Food Story.