M.E. MAC AND CHEESE WITH ZA’ATAR PESTO

Serves 4–6 MAC AND CHEESE

10½ oz (300 gm) dried cavatappi or fusilli pasta, or a comparably sized pasta shape

2½ cups whole milk, more if needed

5 tbsp unsalted butter, cut into roughly 1¼-inch cubes 3 garlic cloves, minced

⅛ tsp ground turmeric

1½ tsp ground cumin

5 tbsp heavy cream

1⅓ cups coarsely grated mature cheddar

6 oz Greek feta, roughly crumbled

Salt and freshly ground pepper

½ cup crispy onions or shallots

ZA’ATAR PESTO

1 large lemon

3 tbsp za’atar

1 cup chopped cilantro

1 garlic clove, chopped

⅓ cup pine nuts, lightly toasted 6 tbsp olive oil

The recipe below is adapted from Shelf Love. But first, a tester’s note: You can make the fried onion or shallot garnish by slicing the alliums, tossing them with corn starch, and frying them in oil, or you can simply use store-bought fried onions. In addition, the best, most fragrant ground cumin is made by toasting seeds and then grinding them with a mortar, but you can substitute ground cumin.

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, ⅛ 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.