Butter Chicken Mac and Cheese

Pro tips

• Use pre-cooked chicken tikka to save time and ensure even cooking; cube it just before adding to avoid crumbling.
• Heat the cast iron skillet separately before adding the mac and cheese mixture for an authentic sizzle and slight crust on the bottom.
• Blend the butter chicken sauce smoothly with cream before combining with pasta to avoid lumps and ensure even coating.
• Don't overcook the pasta initially—it will cook further when combined with hot sauce and reheated in the skillet.

Substitutions

• Heavy cream → Greek yogurt or sour cream (note: use less and add at the end to avoid curdling)
• Cheddar and Monterey Jack blend → Gruyère or Gouda (note: adds nuttier flavor)
• Garam masala → Curry powder or paprika (note: adjust heat and spice to taste)
• Chicken tikka → Tandoori chicken or regular grilled chicken (note: marinate in yogurt and spices first)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of cream or butter to restore creaminess.

Equipment

cast iron skillet · large mixing bowl

Can I make this ahead of time?

Yes. Prepare the components separately and store in airtight containers for up to 3 days. Combine and reheat in the skillet over medium heat, adding a splash of cream if needed.

What if I don't have butter chicken sauce?

Substitute with tomato-based curry sauce, tandoori sauce, or make a quick version by blending tomato paste, heavy cream, butter, garam masala, and garlic.

Can I use a different pasta shape?

Yes. Penne, farfalle, or rigatoni work well; elbow macaroni is traditional for mac and cheese and holds sauce best.

Is this dish gluten-free?

Only if you substitute gluten-free pasta. The butter chicken sauce and other ingredients are naturally gluten-free.

How do I get the sizzle when serving?

Heat the cast iron skillet over medium-high heat until very hot. Add the combined mixture just before serving so it sizzles on contact.