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Ultimate Butter Chicken Mac and Cheese

Hey everyone! Here it is: the only butter chicken mac and cheese recipe you'll ever need and I'm sure you're going to love it!

This Indian-fusion mac and cheese recipe combines tandoori chicken and my traditional butter chicken sauce, which is infused with a creamy and cheesy béchamel sauce. Yes, this combination works wonderfully well and you must try it for an exciting and satisfying fusion dinner! I guarantee you'll be hooked and it'll be one of your new favourite mac and cheese recipes. Enjoy!

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  1. Marinate the chicken. To make the ginger-garlic paste, add 10 grams of ginger and 10 grams of garlic into a food processor. Add water and blend until smooth. Trim excess fat off chicken thighs. In a large bowl, combine the yogurt, the lemon juice, 1 1/2 tbsp of chilli powder, 1/2 tbsp of salt and 1/2 tbsp of garam masala. Add in the chicken and mix well. Wrap the bowl with plastic wrap and refrigerate for at least 25-30 mins, or up to 24 hours.
  2. Set oven to preheat at 475 F.
  3. Click here to see how to cook the chicken and make the butter chicken sauce. Once the butter chicken sauce has finished cooking, transfer it to a bowl to reserve for later. After the chicken is cooked, cut into bite-sized chunks and reserve for later.
  4. Next, make the béchamel sauce for the pasta. Heat a pan on medium heat and add in 2 tsp of butter.
  5. Once the butter melts, mix in the flour and cook for 2-3 mins until the rawness of the flour is cooked out.
  6. Pour in your milk, a little bit at a time while whisking to ensure no lumps. Once all your milk is mixed in, wait until your sauce starts to come to a boil.
  7. Once your sauce starts coming up to a boil, it will begin to thicken. Adjust for seasoning as needed.
  8. Once the sauce has thicken turn the heat off and add half of the cheddar and half of the mozzarella. Stir until the cheese has completely melted.
  9. Mix the butter chicken sauce in with the cheese sauce.
  10. Mix in your macaroni with the combined sauce and transfer into an oven safe dish or casserole and sprinkle the rest of your cheese.
  11. Bake in the oven at 400 F for 15-20 mins. Once it has finished, take it out of the oven and add the chicken and garnish with fresh cilantro. Serve hot and enjoy :)
  • 300 mL Cold milk
  • 2 t + 1.5 T Butter, divided
  • 1 14.5 OZ Can diced tomatoes
  • 3-4 Green cardamom
  • 1-2 Small pieces of mace
  • 1/2 T + 1 t salt + salt to taste
  • 2.5 T Kashmiri red chilli powder
  • 1/2 tbsp + 0.5 tsp Garam masala
  • 1 T of dried fenugreek leaves


Serves 2

  • 1/2 Lemon, juiced
  • 2 T Heavy cream
  • 8 OZ Macaroni
  • 8 OZ Chicken thighs
  • 1/2 T Honey or 1/2-1 T Sugar
  • 2 T Ginger-garlic paste
  • 1 T All purpose flour
  • 1/2 Cup Mozzarella cheese
  • 1 Cup Cheddar cheese
  • 1/2 Cup Greek yogurt



      Meet Anadi

Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!