Passover Mac and Cheese

This matzo mac and cheese totally hits the spot, especially when you can’t have the real thing. Cheesy and creamy and filling; it is so good!

Passover mac and cheese isn’t really macaroni and cheese. Nope. No macaroni in this. Just more matzo, and if you love matzo and crave something cheesy, than this dish is for you.

Imagine my surprise when I found this recipe for matzo mac and cheese. Honestly, I am not a lover of mac and cheese.

I never like the soft texture of the real stuff, and to be honest, this faux version suited me much better. Adding some extra seasonings like garlic and mustard really kicked this up a notch.

After making this I decided that some sauteed onions or green chiles would have worked in this just fine. Or even sauteed mushrooms, but then I guess you get away from the concept of mac and cheese. 

Zoe would have loved this as a child because she was my mac and cheese lover. Whenever she is able to get home again, I may find myself making it for her.

In fact, this is one Passover dish I could find myself making through out the year. And given the number of matzo boxes I had to buy, I probably will be making this again soon! However that matzo toffee is always calling! 

Growing up the most creative my mom became with matzo was matzo brei or perhaps it was matzo with peanut butter and jelly. She certainly never stretched herself when it came to finding new things to do with matzo.

I admit it. I probably wasn’t so great with my family either. They just suffered through.

But suffered through is really a misnomer. Matzo is pretty good stuff. I prefer the Yehuda brand for its extra crispy crunch. But if you can’t find that, just put a stack of matzo in the oven at 300 and when you start to smell it, take it out. This produces really good crispy matzo! 

Feel free to use it in this “mac” and cheese. Or serve it with cheese. Matzo is just one giant cracker and it is so good!

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If you ever wanted a good Jewish cookbook, this is one I refer to often. My mother used this all the time and it is an oldie, but goodie. I often refer to this one for some more modern ideas! There are so many great Jewish cookbooks. What are your faves?

Passover Mac and Cheese

★★★★★ 5 from 1 reviews

• Author: Abbe Odenwalder
• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Total Time: 50 Minutes
• Yield: 4 - 6 Servings 1x
• Category: Main Course/Side Dish
• Method: Baking
• Cuisine: American

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Description

This matzo mac and cheese totally hits the spot, especially when you can’t have the real thing! Cheesy and creamy and filling; it is so good.

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Scale 1x2x3x

Ingredients

5 Matzos, broken into small pieces

5 eggs

1 16 oz container of cottage cheese

1 16 oz container of sour cream

3 T melted butter

1 t salt

1/2 t garlic powder (optional)

1 t Dijon mustard (optional)

1/2 t pepper (optional)

2 c shredded cheese, mozzarella, muenster, or cheddar (Just something that melts well!)

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Instructions

Preheat oven to 350.

In an 8 x 8 baking dish, arrange one third of the broken matzo pieces.

In a medium bowl beat eggs. Add sour cream and cottage cheese, melted butter, salt, your choice of seasonings and 1 c of shredded cheese. Pour about one third of this over the matzos in the dish.

Repeat with two additional layers of broken matzo. (This doesn’t have to be exact.) Repeat with the cheese mixture in between each layer.

Top with remaining cheese and bake for 40 minutes. The cheese should be brown and bubbling!

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Notes

Thanks Kosher.com

Keywords: matzo mac and cheese, Passover mac and cheese, kosher for passover mac and cheese, matza mac and cheese

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