Heat 1 cup Cooking Oil in a wok, add in National Ginger Garlic Paste and let it sizzle for a while, add in chicken boneless. Season it with ½ pack National Tandoori Masala and keep stirring until it’s cooked, the procedure could take about a good 5-6 minutes. Once ready set it aside.
To make white sauce / Béchamel sauce – heat 2 tbsp Butter in a pan, stir well and add 2 tbsp white flour. Keep stirring, remove from the stove and add about 2 cups milk and keep stirring till white flour is fully dissolved. Season it with National Salt and Pepper, sprinkle it with oregano (optional) and stir well. Add in ½ cup of shredded mozzarella and ½ cup grated cheddar cheese and keep stirring. Cook it for another minute or so until white sauce is ready. In case you find it too thick, add in more milk.
In this sauce, now add boiled macaroni and stir well. Add 1 cup of sliced fresh mushrooms, stirring in for a minute or so.
Add in Tandoori chicken in white sauce and stir well.
Preheat oven to oven 250 centigrade.
Grease baking casserole with oil
Pour Tandoori Mac and Cheese in the baking casserole
Add ½ cup each of shredded mozzarella and cheddar cheese on top. Spread it well with the help of spatula.
Sprinkle 1 tbsp Tandoori mix – you can take it from available sachet with some paprika on top.
Bake Tandoori Mac and Cheese for 5-7 minutes in preheated oven, until cheese turns light brown and crusty around the edges.
Delicious Tandoori Mac and Cheese is ready to be relished. Ensure casserole is rested in a switched off oven for at least 5 minutes because it can be very hot when you take it out of the oven immediately.
For boil Macaroni:
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return macaroni to pot.