Using fresh thyme and za’atar in mac and cheese adds a welcome aromatic freshness to a typically hearty dish without disturbing the savouriness of the ingredients and integrity of the recipe
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 805 |
| Fat | 34.8g |
| Saturates | 21.5g |
| Protein | 46.2g |
| Carbs | 78.1g |
| Sugars | 7.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200ºC, gas mark 6.
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
Roughly chop the broccoli, then add it to the salted water along with the macaroni (or rigatoni) and cook for a further 2 minutes or until tender.
Drain and return to the saucepan with the milk, cream, Cheddar, Parmesan, salt and pepper. Reduce the heat to low and keep stirring to coat. 5 Divide the macaroni mixture between two 1½L-capacity ovenproof dishes.
Crush the garlic clove and chop the thyme.
Combine the panko breadcrumbs (or fresh breadcrumbs), garlic, za’atar, thyme and butter in a bowl and sprinkle over the pasta.
Bake for 15 minutes or until golden and crunchy.
