Instructions

1. Preheat oven to 350°F. Grease a 9-inch by 13-inch oven-proof dish with some butter.

2. Fill a large pot with water and place over medium-high heat. Bring to a rolling boil and season with some salt. Add the macaroni and cook until tender but still firm, 8 to 10 minutes. Drain.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat and then add onion, garlic and ginger. Stir and cook until onion is just beginning to turn golden, about 5 minutes. Add tomatoes and cook together with spices for 5 minutes. Add salt and pepper and then flour and stir for about 2 minutes. Slowly add milk and continue to stir as it thickens. Cook for about 15 to 20 minutes, until the sauce is thick enough to coat the back of a spoon. Add 3 cups of the cheese and stir until it has melted.

4. Add the drained macaroni to the baking dish and then pour over the cheese sauce and stir as it settles and coats all the macaroni. Sprinkle the top with the rest of the grated cheese and breadcrumbs and place in the oven to bake for 30 minutes, until top is golden and macaroni is hot and bubbling.