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Preserved Lemon Dill Mac-n-Cheese

Preserved Lemon Dill Mac-n-Cheese

Course Side Dish
Cuisine American
Keyword lemon dill mac-n-cheese, lemon pasta, mac and cheese, mac-n-cheese, mac-n-cheese recipe, preserved lemon mac-n-cheese, preserved lemons
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 1 pound pasta short shapes
  • 3/4 cup unsalted butter
  • 1/2 cup flour
  • 5 cups whole milk
  • 8 oz shredded mild white cheddar
  • 8 oz shredded Monterey Jack Cheese
  • 8 oz shredded dill Havarti
  • 2 tablespoons liquid from the preserved lemons
  • Kosher salt and freshly ground pepper if you have lemon salt, use that
  • 1+1/2 Preserved lemons divided & chopped into small pieces.
  • 1/4 cup chopped fresh dill

Instructions

  1. Boil the pasta in salted water until al dente. Drain and set aside.
  2. Mix the shredded cheeses.
  3. Heat the butter in a large skillet.
  4. Whisk in the flour.
  5. Add the flour and whisk for 1 to 2 minutes until the lumps dissolve.
  6. Stream in the milk whisking consistently. Whisk until smooth, with no lumps.
  7. Reduce heat and simmer until it thickens, stirring frequently.
  8. Stir in 3/4 of the cheese until melted.
  9. Stir in the preserved lemon juice.
  10. Season with salt and pepper to taste
  11. Preheat the oven to 400F.
  12. Grease a large baking dish.
  13. Toss the pasta in the sauce.
  14. Mix in the preserved lemon pieces, then the dill
  15. Transfer the mixture to the baking dish.
  16. Sprinkle the rest of the remaining cheese and then the chopped 1/2 preserved lemon over the top.
  17. Bake for 20 minutes, until golden and bubbly on the top.
  18. Remove from oven and serve.