The crunchy za’atar and breadcrumb topping adds a delicious twist to a family favourite
- 500g macaroni pasta
- 2 leeks
- 2 tbsp Zaytoun olive oil
- 75g butter
- 75g all-purpose flour
- 1 litre milk
- 1 tsp mustard powder
- A generous dash of Worcestershire sauce
- 300g mature Cheddar cheese, grated
- 75g Parmesan cheese, grated
- 4 slices of bread (try sourdough or wholemeal)
- 4 tbps Zaytoun za’atar
- Pre-heat the oven to 200C/180C fan. Bring a large pot of water to the boil, salt generously and add the macaroni. After 10 minutes, drain and spoon into a large oven-proof dish. Stir 1 tbsp of olive oil through the pasta to stop it sticking, and set aside.
- Sauté the leeks in 1 tbsp olive oil until soft, then stir through the macaroni.
- Melt 75g of butter in a pan, add the flour and mix to form a roux. Cook for 1-2 minutes.
- Add the milk little by little, stirring all the time until you have a smooth, thick sauce. Add the mustard powder and a generous dash of Worcestershire sauce. Take off the heat and stir in the cheese.
- Pour over the macaroni and leeks, and stir through.
- Blitz the bread to breadcrumbs in a food processor, then briefly pulse in 4 tbsp of za’atar.
- Sprinkle over the macaroni and cheese.
- Bake in oven for 20-25 minutes until the topping is golden and crunchy.