Butter chicken mac and cheese

610 calories per serving. Serves 8

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook elbow macaroni according to package directions drain reserving one cup pasta water set aside

Step 2

Heat olive oil in large Dutch oven over medium heat. add butter stir until melted. add onion cook for 3 to 5 minutes or until softened stirring occasionally. Stir in garlic and ginger cook for 30 seconds.

Step 3

Add chicken, tomato paste, garam masala, smoked paprika, mustard seed and salt. Cook for 10 minutes or until chicken reaches 165°, stirring occasionally. Stir in elbow macaroni and cream.

Step 4

Stir in mozzarella and cheddar cheeses. Add enough reserved pasta water for desired consistency. Cook over medium heat until cheeses are melted and mixture is heated through, stirring occasionally. Spoon into serving bowls.