Tandoori Mac and Cheese

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Tandoori Mac and Cheese

Creamy red bell pepper macaroni and cheese with tandoori cheese and macerated balsamic cherry tomatoes.

Ingredients to serve 2

  • 150g x Diced Bacon
  • 5g x Tandoori Paste
  • 150g x Macaroni
  • 1 x Red Peppers - core removed and chunked
  • 60ml x Cream Cheese
  • 50g x White Cheddar - grated
  • 100g x Cherry Tomatoes - halved
  • 5g x Chives - chopped
  • 1 tbsp x Balsamic Vinegar
  • 200ml x DD Cheese Sauce
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 300g x Diced Bacon
  • 10g x Tandoori Paste
  • 300g x Macaroni
  • 2 x Red Peppers - core removed and chunked
  • 120ml x Cream Cheese
  • 100g x White Cheddar - grated
  • 200g x Cherry Tomatoes - halved
  • 10g x Chives - chopped
  • 2 tbsps x Balsamic Vinegar
  • 400ml x DD Cheese Sauce
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1. Preheat your oven to 200C.

Washing Instruction

Wash your hands, cherry tomatoes and red pepper well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

For a slightly more healthier means of cooking your bacon; you can start the cooking with a few dashes of water and once the bacon heats through it will render its own fat and ultimately crisp in its own oils. Make sure you don't add too much water though, a few splashes is all you need.

Step 1 - Macaroni and Roast Peppers

Cook your macaroni in a large saucepan of salted boiling water for 10-12 minutes until "al dente". Drain through a colander and allow to drain for a few minutes. While your macaroni is cooking, scatter your chunked peppers onto an oven tray, drizzle with olive oil and season with salt and pepper. Pop your peppers into the oven for 8-10 minutes until lightly browned and tender. Turn your oven to grill setting once your peppers are done.

Step 2 - Crispy Bacon, Tandoori Mac and Cheese - See Gino's Tip

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and crisp your diced bacon for 3-4 minutes, set aside in your pan until your macaroni and peppers are done. Once all your components are ready, return your casserole pan with your bacon to the stove on a low heat, add your macaroni and roasted peppers followed by your whisking through your cream cheese and DD Cheese Sauce. Taste and if need be season with salt and pepper. Transfer your mixture to a medium baking dish. Mix your tandoori paste with your white cheddar - please use your discretion with the amount of tandoori paste as everyone has varying tastes when it comes to spiciness. Sprinkle your tandoori cheese over your fills and pop into your oven on the grill setting for 2-4 minutes - keeping a watchful eye to avoid singeing and burning.

Step 3 - Balsamic Chives and Tomatoes

Combine your halved cherry tomatoes, chopped chives, balsamic vinegar with a few good glugs of olive oil in a medium mixing bowl. Season to taste with salt and pepper and reserve to serve.

To serve

Divide your tandoori mac and cheese amongst your servings and finish with your balsamic chives and tomato salad. Enjoy!