Moroccan Macaroni and Cheese
Even though North Africa is not a bastion of macaroni, the flavors of Morocco blend nicely with the dish.
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 yellow onion, minced
- 2 tablespoons harissa sauce
- 1 pound elbow macaroni
- 1 cup heavy cream
- 6 ounces grated hard sheep's or goat's milk cheese, such as pecorino
- 5 scallions, sliced
1Cook pasta in salted water until al dente. Drain and set aside.
2In the same pot, melt butter and add garlic and onions, season with salt and pepper and saute until soft.
3Add remaining ingredients and stir until cream is boiling and cheese is melted. Sprinkle with scallions and serve.
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