Creamy Spicy Macaroni with Tomato Kick

1.Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of elbow macaroni and 1/4 teaspoon salt. Cook uncovered until macaroni is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.

2.Drain the macaroni and set aside, reserving about 1/4 cup of the pasta cooking water.

3.In the same saucepan, heat 1 teaspoon olive oil and 1 tablespoon unsalted butter over medium heat until melted and shimmering.

4.Add the minced garlic (if using) and sauté for 30 seconds until fragrant, being careful not to burn it.

5.Lower the heat to medium-low and pour in 1 cup of whole milk. Stir gently and warm the milk until small bubbles form around the edges, about 2 minutes. Do not boil.

6.Add 1/2 teaspoon chili powder, 1/2 teaspoon garam masala, and 1/2 teaspoon salt to the milk. Stir well to combine and infuse the spices into the sauce.

7.Add the cooked macaroni back into the saucepan with the spiced milk sauce. Stir gently to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it to your desired consistency.

8.Drizzle 1 tablespoon of tomato sauce over the creamy macaroni and gently fold it in to create a tangy finish with a vibrant red streaking effect.

9.Cook the combined mixture for an additional 2 minutes on low heat, stirring occasionally, until heated through and creamy.

10.Remove from heat and serve immediately, garnished with a light sprinkle of chili powder or fresh herbs if desired.