Ingredients
Serves 1
Preparation Steps
Step 1
In a medium saucepan, add enough water to cover the macaroni and bring it to a boil. Add a pinch of salt, then stir in 1 cup of macaroni. Boil the macaroni on a high flame until cooked to an al dente texture, about 7–8 minutes. Strain the pasta and set aside, reserving a few tablespoons of the pasta water.
Step 2
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of finely chopped garlic, saute until fragrant for about 1 minute. Add the finely chopped onions and cook for another 3–4 minutes, or until the onions turn translucent and slightly golden.
Step 3
Add 1/2 cup of chopped tomatoes to the pan, stirring to combine. Cover and cook for 5–6 minutes, stirring occasionally, until the tomatoes are soft and pulpy. If the mixture starts to dry, add a little reserved pasta water.
Step 4
Season the sauce with a pinch of salt, 1/4 teaspoon of red chilli flakes, and 1/4 teaspoon of mixed herbs. Add 1/2 teaspoon of red chilli sauce and 1/2 teaspoon of ketchup, stirring well to integrate all flavours. Let the sauce simmer gently for another 2 minutes.
Step 5
Add the Britannia The Laughing Cow Creamy Cheese Sachets to the pan, stirring continuously until the cheese combines with the sauce, giving it a creamy texture. Use reserved pasta water to adjust the sauce consistency, if necessary.
Step 6
Add the boiled macaroni to the pan, mixing well to coat the pasta evenly with the cheesy masala sauce. Allow everything to heat through, about 1–2 minutes.
Step 7
Spoon the Mac and Cheese into a tiffin box, ready to be enjoyed for a breaktime treat.
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