Middle Eastern Mac Cheese With Zaatar Pesto From Ottolenghi Test Kitchen

Ingredients

• For the mac & cheese:
• 10 1/2 ounces (300 grams) dried cavatappi or fusilli pasta
• 2 1/2 cups to 3 cups (600 to 700 milliliters) whole milk
• 5 tablespoons unsalted butter, roughly cut into 1 ¼-inch/3-centimeter cubes
• 3 garlic cloves, minced
• 1/8 teaspoon ground turmeric
• 1 1/2 teaspoons cumin seeds, toasted and roughly crushed with a mortar and pestle
• 5 tablespoons (75 grams) heavy cream
• 1 1/3 cups (160 grams) mature cheddar, grated
• 6 1/3 ounces (180 grams) Greek feta, roughly crumbled
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup (45 grams) crispy onions or shallots, store-bought or homemade
• For the za'atar pesto:
• 1 lemon
• 3 tablespoons za'atar
• 1 cup (20 grams) fresh cilantro, leaves and stems both, chopped
• 1 garlic clove, chopped
• 1/2 cup (40 grams) pine nuts, lightly toasted
• 6 tablespoons (90 milliliters) extra-virgin olive oil

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