Recipe: Macaroni with Moroccan-Spiced Butterand Shredded Goat or Sheep Cheese

Serve 4

- 5 green onions (white and green parts), thinly sliced

- 2 tablespoons chopped garlic

- 2 teaspoons pure mild red chili powder (see Kitchen Notes*)

- 2 teaspoons paprika

- 2 teaspoons ground cumin

- 1 teaspoon ground coriander

- 2 tablespoons chopped fresh parsley

- 2 tablespoons chopped fresh mint

- 2 tablespoons chopped fresh cilantro

- 1 tablespoon fresh lemon juice

- Salt to taste

-3 cups macaroni, small tubular pasta or farfalline (small butterflies)

6 ounces firm goat or sheep's milk cheese, coarsely grated (see Kitchen Notes **)

1. Combine chili powder with green onions, garlic, paprika, cumin, coriander, parsley, mint and cilantro in a food processor and whirl together. Add butter in chunks and whirl until it all forms a smooth, creamy mixture. Add lemon juice and season with salt. Set aside. (If storing for over an hour, refrigerate.)

2. Cook pasta in a large pot of rapidly boiling, salted water according to package directions. Drain, saving about 1/3 cup cooking liquid.

3. Toss hot macaroni with spiced butter and about half of the cheese. Add enough cooking water to moisten pasta. Serve in bowls with remaining cheese sprinkled on top.

Times Kitchen Notes:

* Chili powders made of ancho or New Mexico chilies have the fullest flavor.

** A firm aged cow's milk cheese such as a white cheddar can also be used in this recipe.

From "Macaroni & Cheese" by Marlena Spieler