Arabic Fusion

Shawarma Mac & Cheese


Hungry?  Confused on what to make for dinner? Should I eat Shawarma? Or Should I eat Mac & Cheese?

Get over the dilemma and just make both of them and throw them into a pot together.  I make this recipe often when I have left over chicken in the fridge.  This recipe gives life to that wack a** leftover chicken from the other day. Believe me when I say this is some next level Mac & Cheese.  You gotta try it out. 

Shawarma Macaroni & Cheese

  • Servings: 4
  • Difficulty: easy
  • Print


  • 16 ounces elbow macaroni
  • Diced Shawarma Chicken (see recipe on how to make shawarma)
  • 1cup butter
  • 1cup all purpose flour
  • 1 teaspoon Zatar
  • cups milk
  • cup shredded cheddar cheese
  • 1 cup shredded havarti cheese (not feeling havarit? Just use cheddar)
  • Dash of Salt & Pepper for taste
  • Parsley for garnish


  1. Cook macaroni according to package directions.
  2. In medium saucepan, melt butter over medium heat; stir in flour to make a roux, and cook for 3-5 minutes stirring constantly to form a roux; add salt, pepper and 1 teaspoon zatar; slowly add milk, stirring well after each addition.
  3. Stir in cheese a small amount at a time until fully melted.
  4. Drain macaroni; add to cheese sauce; stir to coat
  5. Here there are different variations on how to add the shawarma:
    • You can either add it directly to the pot and mix it in to the mac & cheese. Here the final product is complete and you can just chow down.
    • Or you can bake the Mac & Cheese.  Here you would add the finished mac to a greased cast iron pan, add the shawarma on top and of the mac, and then smoother the top with shredded cheese.  Bake until melted in a pre-heated oven set at 350* F.
  6. Don’t forget to garnish with parsley and zatar.

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