Masala Mac and Cheese

Ingredients

2 tablespoons olive oil
1 medium yellow onion finely diced
1 cup red pepper diced
1 to 2 jalapeños finely diced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon Kashmiri red chili powder or any mild chili powder, add less if using a spicier variety
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon kosher salt
16 oz elbow macaroni
4 cups low sodium vegetable broth
1 cup 2% milk or whole milk
2 cups cheddar cheese grated
1 cup pepper jack cheese grated
1 teaspoon red chili flakes optional
¼ cup cilantro chopped

Set the Instant Pot to sauté mode & heat oil. Add onions, peppers & jalapeno & saute for 3 to 4 minutes or until the onions start to soften. Turn off sauté mode.
Add ginger, garlic, chili powder, garam masala, cumin, salt & mix well. Add pasta & broth. Close the Instant Pot & Pressure cook for 4 minutes.
Quick release & open the lid. Set the Instant Pot to sauté mode & add milk. Add the cheeses handful at a time & stir well. Add more milk if needed. Continue to stir until the cheeses are well incorporated making a smooth creamy sauce. Turn off the saute mode once all the cheese is melted. Garnish with red chili flakes & cilantro. Enjoy hot!

Boil the pasta as per the package instructions, drain the water, and set aside.
Heat oil in a large pot or work and add onions, peppers & jalapenos. Saute for 5 to 7 minutes on medium heat or until the onions turn translucent stirring frequently
Add ginger, garlic, chili powder, garam masala, cumin, salt & mix well cooking for another minute. Add the cooked pasta, ½ cup of water, and mix well until the pasta is heated through
Lower the heat to medium-low and slowly stir in milk. Add the cheeses handful at a time & stir well. Add more milk if needed. Continue to stir until the cheeses are well incorporated making a smooth creamy sauce. Turn off the heat once all the cheese has melted. Garnish with red chili flakes & cilantro. Enjoy hot!