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
Lamb Merguez Crumble
- 1 lb Australian ground lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground fennel
- 1 tsp Aleppo pepper
- 2 cloves of garlic, minced
- 1/4 bunch of cilantro, chopped
- 2 tsp kosher salt
- 1/2 tsp pepper
Pasta & Cheese Sauce
- 1 lb Cavatappi pasta
- 5 oz butter
- 1/2 cup flour
- 1 tbl mustard powder
- 5 cups milk
- 9 oz cheddar cheese
- 9 oz Monterey Jack cheese
- 1 tsp Aleppo pepper
- 1 tbl harissa paste
- 1 tsp smoked paprika
- 3 tsp salt
- 1 1/2 tsp pepper
Garnish:
- 1 tbl minced chives
- 4 tbl butter
- 1 cup toasted bread crumbs
- 3 tsps mixed herbs/ Za'atar
Method
Combine the ground lamb with all the seasoning. Set aside and keep cool.
Boil the cavatappi until al dente, set aside.
Make a roux by combining butter and flour on a medium temperature. Once golden and toasty, whisk in milk, mustard powder, Harissa paste, smoked paprika, salt, and pepper. Whisk until smooth, bring to a boil, when it starts to thicken, remove from the heat, add in the cheese, stir until smooth. Set aside.
Heat up a large skillet to medium-high temperature, brown the lamb sausage mixture, breaking it up into smaller pieces.
In a separate pan, melt the better and toast the bread crumbs, season with za’atar (herb blend of choice) and a little salt and pepper.
Transfer mac and cheese to a serving dish, top with lamb merguez (Chef Saba likes to make a crescent shape close to the rim of the bowl/ serving dish) followed by the toasted bread crumbs and minced chives.
