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Name: M.E. Mac and Cheese with Za’atar Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 10 1/2 oz (300 gm) dried cavatappi or fusilli pasta or a comparably sized pasta shape; 2 1/2 cups whole milk more if needed; 5 tbsp unsalted butter cut into roughly 1 1/4-inch cubes; 3 garlic cloves minced; 1/8 spground turmeric; 1 1/2 tsp ground cumin (see tester’s note above); 5 tbsp heavy cream; 1 1/3 cups coarsely grated mature cheddar; 6 oz Greek feta roughly crumbled; Salt and freshly ground pepper; 1/2 cup crispy onions or shallots (see tester’s note above); Za’atar Pesto; 1 large lemon; 3 tbsp za’atar; 1 cup chopped cilantro; 1 garlic clove chopped; 1/3 cup pine nuts lightly toasted; 6 tbsp olive oil

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INGREDIENTS

10 1/2 oz (300 gm) dried cavatappi or fusilli pasta ; or a comparably sized pasta shape
2 1/2 cups whole milk ; more if needed
5 tbsp unsalted butter ; cut into roughly 1 1/4-inch cubes
3 garlic cloves ; minced
1/8 spground turmeric
1 1/2 tsp ground cumin (see tester’s note ; above)
5 tbsp heavy cream
1 1/3 cups coarsely grated mature cheddar
6 oz Greek feta ; roughly crumbled
Salt and freshly ground pepper
1/2 cup crispy onions or shallots (see tester’s note ; above)
Za’atar Pesto
1 large lemon
3 tbsp za’atar
1 cup chopped cilantro
1 garlic clove ; chopped
1/3 cup pine nuts lightly toasted
6 tbsp olive oil

INSTRUCTIONS

In a large saucepan, combine the pasta, milk, butter, garlic, and turmeric. Add 1½ cups water, 1 teaspoon of salt, and a good grind of pepper. Bring to a simmer over medium-high heat, then turn the heat down to medium and cook, stirring occasionally, for 10–12 minutes, or until the pasta is just al dente and the sauce has thickened from the pasta starches. (It will still be quite saucy.) If necessary, add a little more milk, depending on how thick you like your mac and cheese. Turn the heat down to low and stir in the cumin, cream, and both cheeses until the cheeses are nicely melted.

Meanwhile, make the pesto. Finely grate the lemon to get 1½ teaspoons of zest. Then use a small, sharp knife to peel the lemon and cut out the segments. Roughly chop the segments and set in a small bowl with the zest. In a mini processor, combine the za’atar, cilantro, garlic, pine nuts, ? teaspoon of salt, a good grind of pepper, and half the oil. Pulse a few times until you have a coarse paste. Add to the chopped lemon in the bowl and stir in the remaining oil.

Transfer the mac and cheese to a large serving platter with a lip or a shallow bowl, dot all over with the pesto, top with the crispy onions, and serve.

NOTES

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M.E. Mac and Cheese with Za’atar Pesto

10 1/2 oz (300 gm) dried cavatappi or fusilli pasta or a comparably sized pasta shape
2 1/2 cups whole milk more if needed
5 tbsp unsalted butter cut into roughly 1 1/4-inch cubes
3 garlic cloves minced
1/8 spground turmeric
1 1/2 tsp ground cumin (see tester’s note above)
5 tbsp heavy cream
1 1/3 cups coarsely grated mature cheddar
6 oz Greek feta roughly crumbled
 Salt and freshly ground pepper
1/2 cup crispy onions or shallots (see tester’s note above)
 Za’atar Pesto
1 large lemon
3 tbsp za’atar
1 cup chopped cilantro
1 garlic clove chopped
1/3 cup pine nuts lightly toasted
6 tbsp olive oil

In a large saucepan, combine the pasta, milk, butter, garlic, and turmeric. Add 1½ cups water,  1 teaspoon of salt, and a good grind of pepper. Bring to a simmer over medium-high heat, then turn the heat down to medium and cook, stirring occasionally, for 10–12 minutes, or until the pasta is just al dente and the sauce has thickened from the pasta starches. (It will still be quite saucy.) If necessary, add a little more milk, depending on how thick you like your mac and cheese. Turn the heat down to low and stir in the cumin, cream, and both cheeses until the cheeses are nicely melted.

Transfer the mac and cheese to a large serving platter with a lip or a shallow bowl, dot all over with the pesto, top with the crispy onions, and serve.

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Nutrition

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Serving Size: 1 (907g)
Recipe Makes: 1

Calories: 1405
Calories from Fat: 1310 (93%)

Amt Per Serving		% DV

	Total Fat 145.5g	194 %
	Saturated Fat 53g	265 %
	Monounsaturated Fat 48.3g
	Polyunsanturated Fat 30.5g
Cholesterol 211.2mg		65 %
Sodium 14014.3mg		483 %
Potassium 828.4mg		22 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 21.8g
Protein 16.2g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1405

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