Mac & Cheese Kugel

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Post Wed, May 24 2023, 10:39 am
Kid friendly but the older people also helped themselves

Velveeta isn't kosher - you can sub AMERICAN cheese but don't use preshrdded as they add starch to stop clumping and it impacts the final creamy result.

Alternative is to make your own Velveeta as there are simple recipes for it.

Mac & Cheese Kugel

Excerpt From: Shannon Sarna. “Modern Jewish Comfort Food

Serves 6 to 8

Is it just mac & cheese? Is it a kugel? It doesn’t really matter because this American-comfort-food-meets-Ashkenazi casserole will be an instant hit for brunches, Yom Kippur break-fast, or dinner anytime you need to feed a crowd.

For the base kugel:

Cooking spray for dish
18 ounces wide egg noodles
6 large eggs
8 ounces mild Cheddar, shredded
4 ounces Velveeta or American cheese, cubed, shredded, or cut into small pieces - or see below for kosher DIY Velveeta which can be made ahead of time
4 tablespoons (½ stick) unsalted butter
1 cup sour cream

For the topping:

1 cup buttery crackers, such as Ritz
8 tablespoons (1 stick) unsalted butter, melted
2 tablespoons grated Parmesan

Make the base kugel: Preheat the oven to 350°F. Spray a 9-by-13-inch baking dish with cooking spray.

Boil the noodles in a large pot of salted water according to the package directions, around 5 minutes. Drain the noodles.

While the noodles are cooking, place the eggs, Cheddar, Velveeta, butter, and sour cream in a large bowl and mix. Add the hot, drained noodles to the bowl and mix until everything is combined.

Pour the noodles into the prepared baking dish.

Make the topping: Combine the cracker crumbs, melted butter, and Parmesan in a small bowl.

Sprinkle the top of the kugel evenly with the cracker mixture.

Bake for 35 to 40 minutes, until golden on top.

Remove from the oven and allow to cool slightly before cutting into squares for serving.
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