Matzo Mac n' Cheese |
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Makes 6 servings. Recipe from myjewishlearning.com
Ingredients 8 sheets matzo 2 cups milk 3 large eggs 1 tsp salt ½ tsp ground pepper, or to taste 1 cup sour cream 1 ½–2 cups shredded cheddar cheese 1 ½–2 cups shredded mozzarella cheese Nutritional info per serving Calories 485 Fat 24g Cholesterol 157mg Sodium 974mg Carbs 39g Fiber 1g Protein 28g |
Directions
- Preheat the oven 350°F.
- Grease a 9×13" baking dish.
- In a large shallow dish, whisk together the milk, eggs, salt and pepper. Use a dish that is large enough to place whole sheets of matzo into.
- Dip sheets of matzo into the egg and milk mixture before placing them in an even layer on the bottom of the baking dish. Use about ¼ cup of sour cream and spread it evenly onto the bottom layer of matzo. Top the matzo with a heaping ⅓ cup of shredded cheddar cheese, and a heaping ⅓ cup of shredded mozzarella cheese.
- Repeat the process two more times with layers of dipped matzo sheets, sour cream and cheeses.
- Add one last layer of matzo for a total of 4 layers. Top the matzo with the remaining sour cream and a generous ½ cup of each kind of cheese. Pour the remaining egg and milk mixture over the layers of matzo and cheese. Cover with foil and bake for 35 minutes.
- Uncover the dish and bake for 5 minutes uncovered, until bubbly and cheesy. Almost all of the liquid should be absorbed into the matzo at this point. If you like your matzo mac n' cheese browned on top, turn the oven to broil, and broil for 1-2 minutes (watch carefully, the top will brown fast).
- Let the dish rest for 5-10 minutes and then serve.
