Millet Mac n Cheese, How to make Millet and Cheese

Millet Mac n Cheese (Millet and Cheese) is not a compromise. It’s a confident evolution.
This dish takes the creamy richness of classic mac and cheese and pairs it with the soft bite of cooked millet—a native, ancient grain celebrated for its health benefits. There’s no pasta here, but you won’t miss it. What you get is a bowlful of warm, melty comfort with every spoon—rooted in wellness, but made for indulgence. Whether you follow a gluten-free lifestyle or simply want to include more millet in your meals, this fusion recipe fits beautifully into both modern and traditional kitchens.

This Millet Mac n Cheese/ Millet and Cheese recipe was developed and introduced by Sandhya Riyaz, founder of Sandyathome.
All content, including text, images, and recipe, is original and part of my personal millet revival journey. Strictly no copying or reproducing is not permitted.

Author’s Note about Millet Mac n Cheese

Millet Mac n Cheese (Millet and cheese) wasn’t born from substitution—it was born from curiosity. I wanted to see how far this humble Indian grain could travel. And it turns out, quite far. It blends into a cheese sauce just as lovingly as pasta does, maybe even better, soaking up every note of flavor. This dish reminds me why I love creating fusion food: it keeps the soul of tradition intact while offering something beautifully new.

Why Little Millet?

I used little millet (saamai) in this recipe because its size and texture blend beautifully into the cheese sauce—like tiny pasta morsels that hold just the right amount of creaminess in every bite.

Hot and cheesy millet mac and cheese served in a banana leaf using little millet as a pasta alternative. — Cheesy Millet Mac and Cheese on Banana Leaf By Sandhya Riyaz

Bite of History: Millet Mac n Cheese

Macaroni and cheese traces its roots to 13th-century Italy and became a comfort food staple across the West. Macaroni and cheese has long been the poster child of comfort food. Originating in Italy and popularized across Europe and America, it became a pantry staple—rich, creamy, and universally loved for its simplicity. From royal kitchens to college dorms, its journey spans centuries and continents.

Meanwhile, millets have been the backbone of Indian cuisine for over 5,000 years, especially in regions like Tamil Nadu, Karnataka, and Andhra Pradesh. Today, as we rediscover millet’s role in gut health, sustainability, and daily eating, recipes like this offer a new perspective: one where Indian grains meet global flavors, and both are better for it.
This Millet Mac n Cheese brings both these worlds together—keeping the soul of the original dish intact while rooting it in something deeply Indian. It’s not a replacement. It’s a revival.

Jump to Recipe

Ingredient Role Table for Millet Macaroni and Cheese

Ingredient	Role in the Recipe
Cooked Millet	Acts as the base—replaces pasta while adding texture, fiber, and a nutty flavor.
Butter	Forms the roux; adds richness and depth to the sauce.
Flour (Wheat or Millet)	Thickens the sauce and helps create a smooth, velvety consistency.
Milk (or Oat Milk)	Provides creaminess and body for the cheese sauce.
Cheddar Cheese	Adds sharp, classic cheesy flavor; the heart of mac n cheese.
Mozzarella Cheese	Optional; gives extra melt and stretch for that indulgent texture.
Salt & Pepper	Basic seasoning to balance and enhance all flavors.
Mustard Paste	Optional; gives a tangy depth and classic mac n cheese flavor profile.
Nutmeg	Optional; a pinch adds warmth and rounds off the richness.
Parmesan/Nutritional Yeast	Optional topping for crust and added umami; especially if baking.
Olive Oil	Optional drizzle to finish or bake to a golden crisp.

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Millet Mac n Cheese, How to make Millet and Cheese

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main CourseCuisine: Indian Fusion / Global Comfort FoodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Baking Time

minutes

Broil time

minutes

This creamy Millet Mac n Cheese is a wholesome twist on the classic comfort dish—made with cooked little millet instead of pasta. It’s cheesy, satisfying, and delicious.

Ingredients to make Millet and Cheese

To cook Millet
1/4 cup, 1/4 Little millet (uncooked, substitute with foxtail, or kodo millet)
1½ cups, 1½ Water
Salt, a pinch
To make Sauce
1 tablespoon, 1 Butter
1 tablespoon, 1 Millet or Wheat flour or Maida (AP flour)
1¼ cup, 1¼ Milk
¼ cup, ¼ Water (for loose consistency, optional)
¼ cup, ¼ Heavy Cream (for richness, optional)
½ cup, ½ Grated cheddar cheese
¼ + ¼ cup, ¼ + ¼ Mozzarella cheese (for topping)
Salt to taste
1/8 teaspoon, 1/8 Black pepper
½ teaspoon, ½ Mustard paste (optional)
A pinch of nutmeg (optional)
2 tablespoon, 2 Bread crumbs for garnish (optional)

Directions to make Millet Mac n Cheese

Cook the Millet (Boil and Drain Method):
Rinse 1/4 cup little millet thoroughly.
Bring 1½ cups water to a boil in a saucepan.
Add millet and cook uncovered for 10–12 minutes until soft but not mushy.
Drain in a fine sieve and spread on a plate to cool. Set aside.
Prepare the Cheese Sauce:
In a separate pan, melt 1 tbsp butter.
Add 1 tbsp flour (wheat or millet) and stir until light golden.
Slowly whisk in 1¼ cups milk, ¼ cup water, ¼ Cream (optional) and cook until the sauce thickens.
Season with salt, pepper, ½ tsp mustard paste (optional), and a pinch of nutmeg (optional). Turn off.
Combine and Bake:
Gently fold the cooked and drained millet into the sauce until evenly coated. Mix in ½ cup cheddar cheese and ¼ cup mozzarella.
Preheat your oven to 200°C (390°F).
Transfer the mixture to a greased baking dish or tray.
Top generously with extra ¼ cup mozzarella cheese.
Bake for 10 minutes at 200°C to heat through.
Then switch to broil mode (top heat only) and broil for 2–3 minutes, or until the top is golden and bubbly.
Serve hot and enjoy immediately.

Notes

1 cup = 250ml

Directions to make baked macaroni and cheese

Boil millet:
Rinse ¼ cup little millet, boil in 1½ cups water for 10–12 mins. Drain and set aside.
Base Ready:
Drain and set aside.
Make cheese sauce:
In a pan, melt 1 tbsp butter, stir in 1 tbsp flour, cook for a minute.
Add 1¼ cups milk, ¼ cup water, ¼ Cream (optional). whisk continously.
Sauce Ready:
Add 1¼ cups milk, ¼ cup water, ¼ Cream (optional). whisk until thick. Season with salt, pepper, mustard (optional), and nutmeg (optional). Turn off.
Mix:
Fold in the cooked millet. Mix in cheddar and mozzarella.
Transfer and Top:
Preheat your oven to 200°C (390°F). Pour into a greased baking tray. Add extra ¼ cup mozzarella on top. Pour into a greased baking tray.
Bake at 200°C (390°F) for 10 mins, then broil for 2–3 mins till golden.
Serve hot and enjoy!
Bake:
Bake at 200°C (390°F) for 10 mins, then broil for 2–3 mins till golden.
Serve hot and enjoy!

Indian-style millet mac and cheese fusion dish made with little millet, cheddar, and mozzarella—comfort food reimagined.

Pro tips to make Millet and Cheese

Use Little Millet/ Samai for Best Texture: Among all varieties, little millet gives a soft-yet-separated texture that mimics pasta best.
Boil & Drain Method is Key: Don’t pressure cook. Always use the open-pot boil-and-drain method to prevent mushiness.
Cool Cooked Millet Before Mixing: Spread it on a plate after draining to let steam escape. This helps it absorb the cheese sauce evenly without turning sticky.
Cheese Combo = Flavor + Stretch: Use sharp cheddar for flavor and mozzarella for that creamy, stretchy texture.
Bake Just Before Serving: If you’re making ahead, assemble and refrigerate. Bake and broil just before serving for the best melt and crust.
Add Vegetables (Optional): Stir in cooked spinach, sweet corn, or sautéed mushrooms to make it a more wholesome one-dish meal.
Want it Gluten-Free? Swap wheat flour with millet flour and ensure all cheeses are gluten-free certified.

Comfort food bowl of millet mac and cheese by Sandyathome, featuring cooked little millet in a creamy cheese sauce. — The first-ever Cheesy Millet Mac n Cheese — imagined, created, and pictured by Sandhya Riyaz for Sandyathome.

Serving Suggestion for Millet Macaroni and Cheese

Serve hot as a main course in a wide bowl with a drizzle of olive oil or a sprinkle of crushed black pepper.
Pair it with a crisp green salad, roasted vegetables, or a light soup for a complete meal.
For kids or cheese lovers, add an extra sprinkle of grated cheese and broil just before serving.
You can also pack this in lunchboxes as a warm, comforting millet-based dish that holds well.

Faq for Macaroni and Cheese

Can I use foxtail millet or kodo millet instead of little millet in mac and cheese?

Yes! Foxtail and kodo millet also work well in this recipe. Just make sure to cook them using the boil-and-drain method so they stay fluffy and don’t become sticky. Little millet is the most pasta-like in texture, but all three make great alternatives.

How do I make millet mac and cheese creamy without it getting dry after baking?

Use a generous amount of cheese sauce when mixing with millet, and avoid overbaking. Broil just for 2–3 minutes at the end to melt the cheese topping without drying out the dish.

Can I make millet mac n cheese ahead of time and bake later?

Absolutely. Assemble the dish, cover, and refrigerate for up to a day. Bake and broil just before serving to keep the texture and cheese fresh and gooey.

Is this millet mac and cheese good for kids or picky eaters?

Yes! The mild flavor of millet blends beautifully with cheese, making it appealing even to kids. You can sneak in finely chopped veggies like carrots or spinach for extra nutrition.