Chef Saba Wahid Duffy Spicy Mac and Cheese with Lamb Merguez Crumble
- Prep time 1Hr
- Cook time 45Min
- Technique Bake
- Meat Lamb
- Cut Ground
- Serves 75
Spicy Mac and Cheese with Aussie Lamb Merguez Crumble and Za’atar Toasted Bread Crumbs features creamy, cheesy pasta topped with a flavorful, spicy lamb merguez crumble, adding a bold, savory kick to a comforting classic.
Ingredients
Pasta & Cheese Sauce:
- Cavatappi pasta
- Butter
- Flour
- Mustard powder
- Milk
- Cheddar cheese
- Monterey Jack cheese
- Aleppo pepper*
- Harissa paste*
- Smoked paprika
- Salt and pepper
Lamb Merguez Crumble:
- Ground lamb
- Ground cumin
- Ground coriander
- Paprika
- Ground fennel
- Aleppo pepper
- Garlic, minced
- Cilantro, chopped
- Kosher salt
- Pepper
- Butter
Topping:
- Bread crumbs
- Mixed herbs / Za’atar
Method
Prepare the Lamb: Combine the ground lamb with all seasonings. Set aside and keep cool.
Cook the Pasta: Boil the cavatappi until al dente, then set aside.
Make the Cheese Sauce: In a medium pan, melt butter and whisk in flour to form a roux. Cook until golden and toasty.
Gradually whisk in milk, mustard powder, harissa paste, smoked paprika, salt, and pepper until smooth.
Bring to a boil and cook until the sauce begins to thicken. Remove from heat and stir in cheddar and Monterey Jack cheese until smooth. Set aside.
Cook the Lamb Merguez: Heat a large skillet over medium-high heat. Brown the seasoned lamb mixture, breaking it into small pieces.
Prepare the Topping: In a separate pan, melt butter and toast the bread crumbs. Season with za’atar (or preferred herb blend), salt and pepper.
Assemble the Dish: Transfer the mac and cheese to a serving dish. Arrange the lamb merguez on top (for presentation, form a crescent shape near the rim). Sprinkle with toasted bread crumbs and minced chives.
