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Turkish Mac n’ Cheese
2022-10-06
Ingredients
- 150g small pasta shells or cavatappi (Natureline)
- 3 ¾ tbsp skimmed powdered milk mixed with 350ml water (Regilait)
- 35g butter
- 2 garlic cloves, roughly chopped
- ½ tsp turmeric
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 2 tbsp za’atar
- 4 sun-dried tomatoes, roughly chopped
- 40ml double cream (Elmlea)
- 80g cheddar, grated plus extra (Emborg)
- 100g feta, crumbled (Emborg)
- Zest of 1 lemon
- 2 tbsp pesto
- 1 tbsp olive oil
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Method
Preheat the oven to 180°C or 160°C fan (Gas Mark 4) and grease a small baking dish with butter. Set this aside.
Put the dry pasta, skimmed milk, 350ml of water, butter, garlic, turmeric, salt and pepper in a large pan and place over medium-high heat. Bring the content of the pan to a simmer, then turn the heat to medium and cook for 12 minutes, stirring frequently. By this time the pasta should be al dente and the sauce slightly thickened. Turn the heat down to low and stir in the cumin seeds, coriander, 1 tablespoon of zaatar, sun-dried tomatoes, cream, lemon, and both cheeses. Wait until the cheese melts. Transfer the cheesy pasta to the greased tray and top with more cheddar. Bake for 15-20 minutes, until the surface is golden and slightly crisp.
Meanwhile, combine the remaining tablespoon of zaatar, with the pesto and olive oil in a small bowl. When the cheesy pasta is cooked, serve with the zaatar pesto on top.
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