Mustard Macaroni & Cheese

A Bhuna Pisa twist on classic American Macaroni and Cheese, the sharp spice of the Mustard Mahabhoj paste perfectly contrasts the creamy richness of the cheesy white sauce. This dish is not only easy to make but a treat for all ages!


500 grams uncooked Macaroni or Elbow Pasta

  • 4 tablespoons Butter
  • 4 tablespoons All-Purpose Flour or Maida
  • 1 litre Milk, at room temperature
  • 100 grams pack of Bhuna Pisa Bengali Mustard Mahabhoj paste
  • 2 cups of Cheddar Cheese, grated
  • Salt to taste
  • Grated cheese and toasted breadcrumbs (optional, to garnish)

Serves: 4 | Cooking Time: 30 Minutes


  • 1 Boil the macaroni in 1 litre of water with salt for 10-12 minutes, or according to the packet instructions. Once cooked, drain the pasta, and keep aside.
  • 2 In a pan, heat the butter on low flame till just melted. Add the flour and stir for 1-2 minutes but don’t let it start changing colour.
  • 3 Add the milk to the pan and cook, stirring or whisking constantly, until a thick, smooth white sauce is formed.
  • 4 Add the Bhuna Pisa Bengali Mustard Mahabhoj paste and grated cheese and mix until well combined. Add salt to taste.
  • 5 Add the cooked macaroni pasta and mix well.
  • 6 Serve hot, garnished with grated cheese and toasted breadcrumbs.
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