This Middle Eastern Mac & Cheese Breaks All the Rules | Food52 + Ottolenghi Test Kitchen: Shelf Love

Food52 and Ottolenghi Test Kitchen team up for another episode from the new OTK cookbook, Shelf Love. Join Yotam and Noor as they share a wonderfully flavorful mac and cheese recipe with za’atar pesto, crumbly feta cheese, crispy fried onions, as well as fragrant coriander and cumin. It’s a deliciously creamy and zesty twist on the classic dish. GET THE RECIPE ►► https://f52.co/3pnGtwN

Check out all the OTK Shelf Love episodes: https://www.youtube.com/playlist?list=PLucz12o2JWvVzz2PGwQue1ec3vbP4DDSc
Subscribe to the OTK YouTube channel - @Ottolenghi Test Kitchen
(https://www.youtube.com/channel/UCcGwOXXxu6XDGCx_LDE1O4A)
Order OTK: Shelf Love wherever you are - https://smarturl.it/ShelfLove

Also featured in this video
Feast Dinnerware by Yotam Ottolenghi - https://f52.co/2YrIVHj

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VIDEO CHAPTERS
00:00:00 Intro
00:00:55 First Up: Fried Onions
00:01:43 Pick Your Pasta
00:03:44 Herby Garlicky, Za’atar Pesto
00:08:39 Let’s Talk Cheese
00:11:24 Serving/Tasting

PREP TIME: 25 minutes
SERVES: 4-6

INGREDIENTS

Mac & Cheese
10 1/2 ounces (300g) dried cavatappi or fusilli pasta
2 1/2 cups to 3 cups (600 to 700 milliliters) whole milk
5 tablespoons unsalted butter, roughly cut into 1 1/4-inch/3cm cubes
3 garlic cloves, minced
1/8 teaspoon ground turmeric
1 1/2 teaspoons cumin seeds, toasted and roughly crushed with a mortar and pestle
5 tablespoons (75 grams) heavy cream
1 1/3 cups (160 grams) coarsely grated mature cheddar
6 1/3 ounces (180 grams) Greek feta, roughly crumbled
Kosher salt and freshly ground black pepper, to taste
1/2 cup (45 grams) crispy onions or shallots, store-bought or homemade

Za'atar Pesto
1 large lemon
3 tablespoons za'atar
1 cup (20 grams) cilantro, leaves and stems both, chopped
1 garlic clove, chopped
1/2 cup (40 grams) pine nuts, lightly toasted
6 tablespoons (90 milliliters) extra-virgin olive oil

Recipe excerpted with permission from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, published by Clarkson Potter © 2021.


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