Recipes
Za’atar pesto mac and cheese proves that unexpected ingredients can elevate even the most cherished recipes.
My favorite childhood foods just don’t quite hit the same anymore. Whenever I want a grilled cheese or pizza, I really have to dress it up to make it intriguing for my adult palate. And last Thanksgiving, I realized I felt the same way about mac and cheese. Swapping Gruyere for cheddar isn’t enough; I need an interesting spice blend to wake it up. So, when recipe editor and tester Maggie Knoebel walked out of the Test Kitchen one day with this za’atar pesto mac and cheese, I was feeling some serious “now-stalgia!”
Za’atar is an earthy, tangy seasoning that’s great for dressing up milder foods. It seems natural that this aromatic blend would be perfect with mac and cheese. But za’atar isn’t just shaken in. First it’s turned into pesto with parsley, pistachios, garlic cloves and good olive oil. It’s tangier, nuttier and earthier than a traditional pesto made with basil, pine nuts and Parmesan. The za’atar pesto mingles beautifully with the mac and cheese’s white cheddar sauce, enrobing the al dente macaroni. It’s the exact flavor upgrade I’ve been looking for.
Recipes Ingredients for Za’atar Pesto Mac and Cheese
- Parsley: Instead of basil, parsley serves as the main herb in za’atar pesto. Wash and dry the parsley very well before use; I usually do this in a salad spinner. Parsley can be quite sandy!
- Garlic: Raw garlic gives the pesto a pleasant pungency. I like to peel garlic by smashing it with the side of my knife’s blade.
- Za’atar: This Middle Eastern spice blend is an earthy, citrusy combination of dried oregano, thyme, sumac, marjoram and sesame seeds. Since it’s such a powerful spice blend, it pairs nicely with milder foods, like chicken, fish, vegetables and mac and cheese.
- Pistachios: Pistachios (with their shells removed) take the place of pine nuts found in traditional pesto. Toast the nuts beforehand to bring out their nutty sweetness.
- Olive oil: Quality olive oil is a building block for the best pesto. Splurge on the best olive oil at the store for this. One with a smooth, slightly peppery finish is perfect.
- Elbow macaroni: Sauce easily travels through and sticks to the insides of elbow macaroni noodles. Feel free to use a different shape.
- All-purpose flour: You’ll make a roux for this cheese sauce by cooking melted butter and all-purpose flour together until they turn golden brown.
- Whole milk: Whole milk loosens the roux into a sauce consistency.
- Cheese: White cheddar and cream cheese make the velvety sauce for this mac and cheese. Shred the white cheddar fresh from the block; bagged shredded cheese contains cellulose and doesn’t melt as nicely. Feta is baked on top for a tangy, salty finish.
Recipes Directions
Step 1: Make the za’atar pesto
Place the parsley, garlic and za’atar in a food processor. Cover the food processor with the lid and pulse until they are chopped. Add the toasted pistachios, then cover and process again until everything is well-blended. While processing, gradually add the olive oil in a steady stream.
Step 2: Cook the pasta noodles
Preheat the oven to 375°F. Cook the elbow macaroni according to the package directions. Immediately drain the pasta, toss it with a drizzle of olive oil to prevent sticking, and set it aside. No need to keep it hot!
Editor’s Tip: Whenever I make baked mac and cheese, I always cook the pasta for a minute or two less than the package suggests. The pasta cooks a bit more during baking, absorbing some of the cheese sauce.
Step 3: Make the cheese sauce
Meanwhile, in a large sauce pot, melt the butter over medium heat. Add the all-purpose flour, and whisk until the mixture is completely smooth. Gradually add in the milk, whisking constantly to prevent clumps from forming. Bring the mixture to a simmer, and cook it until it’s thickened, three to four minutes, whisking occasionally.
Stir in the shredded white cheddar and cream cheese until they have completely melted.
Step 4: Add the pesto and pasta
Stir in the cooked pasta, prepared za’atar pesto, salt, pepper, garlic powder, and paprika. You may need to transfer everything to a bowl if your saucepan isn’t big enough to hold the noodles.
Editor’s Tip: You can add in as much or as little pesto as you want here. We recommend adding it all, but if it feels like too much, start with a few tablespoons and add more as desired.
Step 5: Bake it
Transfer the mixture to a greased 13×9-inch baking dish and sprinkle it with feta. Bake the za’atar pesto mac and cheese until the sauce is bubbly and the edges are golden brown, 25 to 30 minutes. If desired, sprinkle it with additional feta, parsley and pepper just before serving it.
Recipes Recipe Variations
- Try different pasta shapes: Elbow macaroni is classic for mac and cheese, but feel free to use other pasta shapes like cavatappi, gemelli, penne or rigatoni. You can even make gnocchi mac and cheese!
- Play with spices: Za’atar, garlic powder and paprika are pretty fragrant on their own, but you can certainly add more spices to the mac and cheese. Try lemon pepper, onion powder or red chili flakes.
- Finish with toppings: Mac and cheese is a soft-textured dish, so feel free to add crunchy toppings before serving. Bread crumbs work, but fried shallots and cubed bacon add even more texture, saltiness and intrigue.
Recipes How to Store Za’atar Pesto Mac and Cheese
Allow any leftover za’atar pesto mac and cheese to cool completely to room temperature, then transfer it to an airtight container or cover the pan in storage wrap. Refrigerate the mac and cheese for up to four days.
How do you reheat za’atar pesto mac and cheese?
Reheat za’atar pesto mac and cheese in a pan over medium-low heat with a splash of water to thin the sauce. Cover the pan so the water can steam and reheat the mac and cheese thoroughly.
Recipes Za’atar Pesto Mac and Cheese Tips
How else can you use the za’atar pesto?
You’ll probably have a bit of za’atar pesto leftover from this recipe (score!), so save it for other pesto recipes, like pasta salad, pesto salmon, potato salad, pesto pizza and creamy pesto chicken. You can also quickly toss it with cooked ravioli, spread it on flatbreads or sandwiches, include it in a pesto grilled cheese, or stir it into spring soups.
Can you make za’atar pesto mac and cheese gluten free?
Yes, you can make gluten-free za’atar pesto mac and cheese. Swap a good gluten-free flour blend for the all-purpose flour, then reach for your favorite gluten-free pasta noodles. If you’re especially sensitive to gluten, ensure all packaged items are certified gluten free where possible.
How do you serve za’atar pesto mac and cheese?
Serve za’atar pesto mac and cheese with roast chicken, a crisp Caesar salad, roasted vegetables, glazed carrots, falafel or roasted chickpeas. You could also add protein directly to the dish by adding cooked, shredded chicken. I always like to use a store-bought rotisserie chicken for that.