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Bring a large pot of water to a boil and season with salt so that it tastes like the sea. Add macaroni, and stir to separate. Boil for 7-8 minutes (or according to package instructions) until al dente (tender with a bit of bite). Drain, and toss with 1 tbsp of butter. Set aside.
In a large frying pan/wok on medium heat add passata, ¼ cup butter, garam masala, chilli powder, kasoori methi, sugar, and salt to taste. Cook for 12-15 minutes stirring often until the tomatoes have reduced down, and the fat in the pan begins to separate along the edges.
Stir in flour, and cook for 2 minutes. Stream in milk stirring consistently until a smooth creamy sauce forms. Bring to the simmer and allow to slightly thicken.
Add in cheeses, and stir to melt. Then add in macaroni, and warm through. Serve piping hot. Enjoy!