M.E. mac ’n’ cheese with za’atar pesto from Ottolenghi Test Kitchen: Shelf Love (page 140) by Yotam Ottolenghi and Noor Murad

  • feta
  • coriander leaves
  • double cream
  • lemons
  • turmeric
  • za'atar
  • pine nuts
  • milk
  • cumin seeds
  • cavatappi pasta
  • crispy onions
  • mature cheddar
  • unsalted butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alicevegan on March 23, 2022

    I managed to veganize this by doing straight swaps of all the dairy for store bought vegan alternatives - same quantities. It worked surprisingly well, very rich but the sharpness of the pesto cuts through it perfectly - I'd add more of it next time!

  • grindabod on January 06, 2022

    This just works, it was so delicious. That tangy, herby pesto and the fried shallots just make a bowl of this mac 'n' cheese straight up addictive. Can't wait to make this again.

  • Frogcake on November 07, 2021

    This is an easy and very delicious recipe for a Friday night when you do want to spend too much time preparing a dinner. Definitely a repeat! I confess that I dumped all of the pesto into the sauce with no regrets.

  • Shaxon on November 06, 2021

    reduce salt if cheese is extra salty, ready in about 30 minutes and few dishes!

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