Wookiee Hut Cuisine presents:
Mac' n' Masala
by SuSu

Merc-thug Jayne Cobb has a crush on Inara Serra. She's a registered companion, which means he will never get to know her the way he wants to know her. She barely even speaks to him and tolerates his stares and goofy grins with a well-practiced ennui.

Jayne is a forager of leftovers; when he took the job on Serenity, he was promised full run of the kitchen. He found spices and half a can of coconut cream one day after the companion had made Inara Masala for the crew. He wasn't sure if he loved the sauce or simply lusted after the woman who had made it, but trust him to create a more plebian version of it with her leftovers ingredients. He even called it something more common: Mac' n' Masala. Or perhaps he was hoping to convey to Inara what he hoped to do with her someday?

    Cheesy Tikka Masala Sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 tablespoon tikka powder
  • 1 onion, chopped small
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup coconut cream
  • 1 can condensed tomato soup
  • 1 cup ketchup
  • 2 cups grated cheese: cheddar, gruyère, etc.
  • 1 tablespoon hot chili sauce, or to taste
  • salt, to taste
In a large pot, heat the oil, then add coriander, cumin, garam masala, and tikka powder and cook with stirring till you can smell the spices. Add the onion and butter, and cook with stirring till the onions are softened. Sprinkle over with flour and stir and cook for another minute, making sure everything is well blended. Add the cold milk and stir vigorously, make sure there are no lumps. Heat to boiling, where the sauce will thicken. Add the coconut cream, tomato soup, and ketchup, and stir some more to blend. If you feel the sauce is too thick, add water or milk. Turn off the heat and add the grated cheese, and stir till melted in. Taste and adjust seasoning with hot sauce and salt.

  • 1 lb / 450 g elbow macaroni noodles, cooked (leftovers are good)
  • Cheesy Tikka Masala Sauce
  • ½ cup grated parmesan cheese
Heat the oven to 350°F / 170° C. Grease a roasting pan or the casserole you intend to cook the dish, then dump in the cooked macaroni. Pour the warm sauce over that and carefully mix the two together so the macaroni is thoroughly coated. Level out the macaroni, then dust the top with parmesan cheese. Cook for 30 to 45 minutes, till the sauce is bubbling around the edges and a bit of a browned crust has formed. Cool a bit before serving; spoon out into bowls or plates, or eat out of the pan, if you're Jayne Cobb.

Serve 6 to 12.

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