1. Cook macaroni per package directions until al dente. Drain and set aside. Reserve ¼ cup pasta water.
2. In the same pot over medium-low heat, pour in the full jar of Tikka Masala Sauce. Warm for 2 minutes.
3. Add milk/cream and stir to combine. Add shredded cheddar gradually, stirring continuously until melted and sauce is smooth. Add a splash of pasta water if too thick.
4. Fold in the cooked macaroni. Season with salt.
5. Transfer to an oven-safe skillet or baking dish (cast iron preferred for visuals).
6. In a small pan, melt butter and toast panko breadcrumbs until golden, about 2–3 min. Sprinkle over the mac & cheese.
Optional: bake at 400°F for 8–10 min to get a golden, bubbly top.
Garnish with a pinch of smoked paprika and chives. Serve hot.
INGREDIENTS
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