Three Cheese Pasta with Zatar Croutons

Serves: 8

Ingredients

Pasta Bake

1000g elbow macaroni

250g Mozarella cheese, grated

160g Parmesan cheese, grated

300g Cheddar cheese, grated

1000ml Pritchitts Cooking 15%

12g salt

1tsp black pepper, freshly ground

1/2tsp ground nutmeg

Cheese Sauce

50ml canola oil

50g all purpose flour

8g English mustard powder

1000ml Viva Whole Milk

10g vegetable stock powder

250ml Pritchitts Cooking 15%

1tsp salt

240g Cheddar cheese

Garnish

240g broccoli florets

4 tinned artichoke hearts, quartered

2 hot dog rolls, sliced lenghtwise

40g Lakeland Dairies Butter

60g zatar

2 pinch salt

2 pinch freshly gound pepper

Method

Pasta Bake

Mix together the grated cheeses and set aside

Cook macaroni in lightly salted water until 'al dente', drain and put into a bowl

Note: Do not rinse teh pasta after draining.

Heat Pritchitts Cooking 15%, add grated cheeses and cook and sitr until cheese have melted.

Cheese Bake

Cook a roux from oil and flour.

Add the mustard powder, Viva whole milk, vegetable stock powder, Pritchitts Cooking Cream 15% and salt and bring to boil, stirring continuously. Add Cheddar cheese, reduce heat and simmer for 2 minutes.

Garnish

Saute broccoli and artichoke hearts in a little butter until soft. Place a lid on top of frying pan for a few minutes to allow fro vegetables to steam lightly.

Season with salt and pepper.

Butter hot dog slices an sprinkel with zatar. Place in hot oven and toast until lightly browned.

Assembly

Place vegetable garnish on top of pasta.

Serve cheese sauce and zatar crouton separately.