• 1/2 tsp minced ginger
• 1/2 tsp minced garlic
• 1 large onion, thinly sliced
• 2 serrano chilis, seeded and chopped
• One 28-ounce can whole peeled tomatoes or tomato sauce
• 1/2 cup heavy cream or 1/2 can of coconut milk
• 2 tbsp tomato paste
• 1 1/2 cups shredded gouda cheese 
• 1 1/2 cups shredded cheddar cheese 
• 1-2 tbsp ghee or oil
• 1/2 cup water
• 1 cup chopped cilantro leaves
• 2 boxes of elbow macaroni or shell pasta (about 12 oz)
• Salt & pepper
• 4 tbsp Tikka Masala Spice

DIRECTIONS:

• Heat oil/ghee in a large, deep nonstick skillet over medium-high heat. Add the onions, tomato paste, and serranos; season with 1 tsp salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, about 5 minutes.
• Add ginger and garlic and cook, stirring until fragrant and the ginger starts to turn golden, about 2 to 3 minutes.
• Add water and Tikka Masala Spice and cook until fragrant, about 1 minute. Then add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil.
• Once boiled, reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 10 minutes.
• Add the sauce to a blender and blend until smooth, then pour back into the pan.
• Pour the heavy cream, cheddar, and gouda cheese into the sauce mixture in the pan. Cook, stirring occasionally, until the cheeses melt, about 3 minutes. Season the sauce with salt, to taste. Decrease the heat to low to keep the sauce warm.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions. Drain the pasta and return it to the pot.
• Mix in the tikka masala sauce until well combined.
• Either serve right away or transfer to a baking dish, top with more cheese, and broil for 3-5 minutes until golden brown.
• Top with chopped cilantro leaves (optional) and enjoy!