Ethiopian Mac and Cheese (Pasta Be Ayib)

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon berbere spice blend
• 1/4 teaspoon ground turmeric
• 1 1/2 cups ayib (Ethiopian fresh cheese) or farmer's cheese, crumbled
• 1/4 cup fresh milk
• 1 teaspoon kosher salt
• 1/4 freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped, for garnish

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the macaroni according to package directions until al dente.

   10:00 · Boil pasta
2. 2

   Drain the pasta, reserving 1/4 cup of the cooking water, and set both aside.

3. 3

   In a 9-inch skillet, melt the niter kibbeh over medium heat.

   2:00 · Melt butter
4. 4

   Add the diced onion and cook, stirring occasionally, until softened and translucent, 5 to 6 minutes.

   5:00 · Cook onion
5. 5

   Stir in the garlic, berbere, and turmeric, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
6. 6

   Reduce the heat to low and add the crumbled ayib cheese, milk, and reserved pasta water, stirring gently to combine into a creamy, loose mixture.

   2:00 · Combine cheese mixture
7. 7

   Add the cooked macaroni to the skillet and toss gently until evenly coated with the cheese and spice mixture, 2 to 3 minutes.

   2:00 · Toss pasta
8. 8

   Season with salt and black pepper to taste, then transfer to a serving dish.

9. 9

   Garnish with chopped cilantro and serve warm.