Matzah Mac & Cheese Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

8 squares matzah, or as needed

2 cups milk

3 large eggs

1 tsp salt

½ tsp ground pepper, or to taste

1 cup sour cream

1½-2 cups shredded cheddar cheese

1½-2 cups shredded mozzarella cheese

Directions

Preheat the oven 350°F.

Grease a 9×13-inch baking dish, ideally ceramic or Pyrex.

In a large shallow dish, whisk together the milk, eggs, salt and pepper. Use a dish that is large enough to place whole squares of matzah into.

Dip squares of matzah 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 matzah. Top the matzah 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 matzah squares, sour cream and cheeses.

Add one last layer of matzah for a total of 4 layers. Top the matzah 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 matzah 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 matzah at this point. If you like your matzah mac & 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.

Notes

I halved this recipe and instead of sour cream I used a tub of prepared pimento cheese. I added some Tabasco to the egg mixture and to the final layer of the casserole. I used only sharp cheddar (2 cups) and no mozzarella. I used 4 pieces of whole wheat matzoh and I did not broil it.