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Preparation
Step 1
Cook the pasta in boiling salted water for 8 minutes, or until al dente. Drain
Step 2
Set a large saucepan with 5 tbsp butter over a medium heat. Whisk in the flour and cook until the mixture is pale golden. Slowly stir in the milk, mixing continuously, until all of the milk is incorporated and you have a smooth consistency
Step 3
Bring to the boil, reduce to low and simmer for 5-7 minutes until thickened. Season then stir in the remaining butter, the mustard powder and zaatar, and the cheese. Stir until melted and the sauce is smooth and glossy. Add the macaroni and mix to coat. Season
Step 4
Line a large baking dish with baking paper, brushing the paper with oil. Spread the macaroni evenly in the dish, cover with cling film then chill in the fridge until set.
Step 5
Tip the macaroni on to a cutting board and remove the paper and cling film. Cut into 1-inch fingers
Step 6
Put the eggs and breadcrumbs in separate bowls, adding 1 tsp zaatar to the breadcrumbs. Working two at a time, dip the fingers in the eggs, shake off the excess, then roll in the breadcrumbs. Arrange on a wire rack
Step 7
Heat 8 tbsp vegetable oil in a large saucepan set over a medium-high heat. In batches, shallow fry the macaroni fingers, turning occasionally, until golden and crunchy on all sides – this should take about 6 minutes per batch. Transfer to a rack lined with kitchen paper and season with salt. Repeat with the remaining macaroni, adding new oil if needed.
Step 8
Serve the macaroni bites warm with Goody Lemon Mayonnaise
