Za'atar mac 'n' cheese

An easy recipe for mac n’ cheese with a crunchy za’atar and breadcrumb topping

Serves 6

  • 500g macaroni pasta
  • 2 leeks
  • 2 tbsp olive oil
  • 75g butter
  • 75g 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 wholemeal bread
  • 4 tbps of Zaytoun za’atar
  1. 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.
  2. Sauté the leeks in 1tbsp olive oil until soft, and then stir through the macaroni.
  3. Melt 75g of butter in a pan, add the flour and beat to form a roux. Cook for 1-2mins.
  4. Add the milk little by little, stirring all the time until the sauce has thickened. Add the mustard powder and a generous dash of Worcestershire sauce. Take off the heat and stir in the cheese.
  5. Pour over the macaroni and leeks, and stir through. 
  6. Blitz the bread to breadcrumbs in a food processor, and pulse in 4 tablespoons of za’atar.
  7. Sprinkle over the macaroni and cheese.
  8. Cook for 20-25 minutes until the topping is golden and crunchy.

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