Noodle Kugel "Mac and Cheese"
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A Note from Feedfeed
Noodle Kugel is a very traditional Jewish side dish, often served with Hanukkah dinner! Pulkies Jewish-Style BBQ has put a cheesy twist on the classic by turning it into a "Mac and Cheese!" It's also topped with a sweet, cinnamony and crunchy Corn Flake topping.
- Recipe Card
Recipe Card
ingredients
- 8 ounces cream cheese
- 4 cups shredded cheddar cheese, divided, half kept cold and the other half at room temperature
- 24 ounces evaporated milk
- 2 teaspoons salt, divided
- 2 drops Tabasco sauce
- 6 ounces egg noodles
- 4 eggs
- 1 cup cottage cheese
- 1/2 box Corn Flakes
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup light brown sugar
Method
Step 1
Make the cheese sauce. On low flame, heat evaporated milk to scald (point right before simmer) and add cream cheese. Whisk until smooth and cheese is melted. Take off heat and whisk in 2 cups room temperature cheddar cheese, salt and tabasco. Residual heat will melt the cheddar. Allow to completely cool at room temperature.
Step 2
Make the egg noodles. Bring a pot of water to a boil and add egg noodles. Cook for 3 minutes, strain and lay on a sheet tray to cool. Move to fridge once cool.
Step 3
Assemble the kugel. Preheat oven to 325 degrees F. In a large mixing bowl, whisk eggs, cottage cheese, 2 cups cold shredded cheese and cooled cheese sauce. Add in cold, cooked noodles. Mix to combine so all noodles are coated. There should be liquid custard left in the bowl after the noodles have been coated. Spray a baking dish with non-stick spray. Add noodle mixture to baking dish and allow to sit for 30 minutes at room temperature (this allows the noodles to soften and absorb the custard).
Step 4
While noodles and custard sit out at room temperature, make your Corn Flake mixture. Using a food processor, grind Corn Flakes, nutmeg, cinnamon, brown sugar and 1/4 teaspoon salt. Grind in the food processor until coarse and resembles breadcrumbs.
Step 5
Press the cornflake topping into the top of the noodles. Bake for 50 minutes or until topping is browned and the center of the kugel wobbles but is firm. Allow to cool for at least 30 minutes before slicing.