One-Pot Masala Macaroni and Cheese

1.In a large pot, melt the butter over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

3.Add the turmeric powder, red chili powder, coriander powder, garam masala, salt, and black pepper to the pot. Stir well to combine and cook for 1-2 minutes to toast the spices.

4.Pour in the water and bring it to a boil. Once boiling, add the elbow macaroni and stir. Reduce the heat to medium-low and cover the pot. Cook for about 8-10 minutes, stirring occasionally, until the macaroni is al dente and most of the water is absorbed.

5.Remove the pot from heat and stir in the milk, cheddar cheese, and mozzarella cheese until melted and creamy. If the mixture is too thick, you can add a splash more milk to reach your desired consistency.

6.Taste and adjust seasoning if necessary. Stir in the chopped cilantro for freshness and flavor.

7.Serve hot, garnished with additional cilantro if desired.