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Preheat oven to 350°F. Cook macaroni according to package directions. Place frozen peas in colander. Drain pasta in the colander with the peas. Set aside.
Meanwhile, in a small bowl, combine breadcrumbs, Asiago and paprika; set aside. In another bowl, stir together salt, garam masala, black pepper, cayenne and turmeric; set aside.
In a large saucepan, melt butter over medium heat. Add garlic paste and ginger; cook and stir 1 minute. Add the salt-spice mixture and cook 2 minutes. Stir in flour until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in Cheddar until melted. Stir in cooked macaroni and peas. Transfer to 2-quart rectangular baking dish; sprinkle with the breadcrumb mixture. Bake, uncovered, for 25 to 30 minutes or until bubbly and crumbs are golden.