Mac and Cheese Maccheroni Rigati
This Mac and Cheese with Capparelli Maccheroni Rigati features a rich Pecorino and pink peppercorn sauce, complemented by the aromatic za’atar brown butter, tangy sumac shallots, and tender chard. The dish combines traditional Italian flavors with Middle Eastern spices, creating a unique and flavorful meal perfect for two.
Maccheroni rigati, a type of ridged pasta, originates from Italy and is particularly popular in southern regions like Campania. This pasta shape is typically used in hearty dishes such as baked pasta casseroles and robust meat or tomato-based sauces, as the ridges help to hold onto the sauce effectively.
Ingredients
100g pecorino, grated
175g unsalted butter, cubed (25g for sauce, 150g for brown butter)
25g plain flour
1 bay leaf
300ml milk
1 tsp Dijon mustard
1/2 tsp nutmeg
2 dashes of Worcestershire sauce
2 tbsp crushed pink peppercorns
2 tbsp za’atar
1 lemon, zest and juice
2 tbsp capers, drained
2 tbsp chopped parsley
2 tbsp olive oil (for shallots)
3 shallots, peeled, halved, and thinly sliced
4 garlic cloves, peeled and crushed
4 tsp sumac
1 handful chard, shredded
160g Capparelli Maccheroni Rigati
Instructions
Pecorino & Pink Peppercorn Sauce:
Melt 25g of butter in a pan over medium heat. Add 25g of plain flour and cook for a couple of minutes, stirring continuously.
Add 1 bay leaf and slowly whisk in 300ml of milk. Simmer over low heat for 8 minutes, stirring constantly to avoid burning.
Stir in 100g of grated pecorino cheese, 1/2 tsp nutmeg, 1 tsp Dijon mustard, 2 dashes of Worcestershire sauce, 2 tbsp crushed pink peppercorns, and salt to taste. Keep warm.
Za’atar Brown Butter:
In a large skillet, melt 150g of cubed butter over medium heat.
Add 2 tbsp of za’atar and continue cooking, swirling the pan occasionally and scraping up any browned bits at the bottom of the pan with a spoon. Cook until the butter has a nutty, fragrant aroma and is a toasty-brown color, about 2 to 3 minutes.
Remove the pan from the heat and carefully squeeze in the juice of 1 lemon. Add the lemon zest, 2 tbsp of capers, 1 tbsp of salt, and 2 tbsp of chopped parsley. Stir to combine.
Sumac Shallots:
Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. When hot, add 3 shallots and half a teaspoon of salt.
Cook, stirring occasionally, for 12-15 minutes until the shallots are softened and browned.
Add 4 crushed garlic cloves and cook, stirring often, for two more minutes until fragrant. Stir in 4 tsp of sumac and set aside.
Chard:
Melt 2 tbsp of unsalted butter and 2 tbsp of olive oil in a frying pan over medium heat.
Add 1 handful of shredded chard and cook until lightly wilted. Season with salt and set aside.
Pasta:
Cook 160g of Capparelli Maccheroni Rigati in salted water until al dente. Reserve some of the pasta water.
Combine the cooked pasta with the pecorino & pink peppercorn sauce, loosening it with reserved pasta water if necessary.
Fold in a few tablespoons of the za’atar brown butter and the wilted chard.
To Finish:
Portion the pasta between two bowls.
Garnish with the remaining za’atar brown butter, sumac shallots, and a few shavings of pecorino cheese.
Enjoy your Pecorino & Pink Peppercorn Maccheroni Rigati with Za’atar Brown Butter, Sumac Shallots, and Chard!
