Ready for one more fun, cheesy thing to do with your matzah?
Chol hamoed may be nearing its end, but if you haven’t had the matzah version of macaroni & cheese this Pesach, you should really make this.
I would tell you to make it for the kids, but what you actually need to do is make it for the grown-ups. And hide the evidence. This stuff is good.
Matzah mac & cheese is one of those great one-bowl meals.
Break up some matzah and throw in a bunch of delicious things like sauteed onions, melted butter, sour cream, and mozzarella — and before you know it, hey! Dinner’s ready!
Oddly enough (or luckily enough), matzah mac & cheese kind of tastes like the real thing. It might have been the whole wheat matzah I used that reminded me — slightly — of whole wheat penne.
Then again, I suppose I could have just been daydreaming. Try it, and let me know.
What I can tell you for sure, though, is that this dish beats Pesach noodles by a loooooooooong stretch.
Good-bye, weird fake noodles. Hello, meal of super cheesy matzah!
Adapted from About.com (with thanks to Imma for sending the recipe)
Yield: About 6 servings
- 1 large onion, chopped
- 1 Tbsp olive oil
- 3½ cups matzah farfel (or just broken matzah)
- ¾ cup mozzarella cheese, divided
- 6 Tbsp butter, melted
- 3 eggs, beaten
- ¼ tsp salt
- ¼ tsp black pepper
- 1¾ cups milk
- 1¼ cups sour cream
- fresh dill, to garnish
1. Preheat oven to 350 F/180 C. Heat oil in a non-stick skillet and saute onion until golden brown. Transfer to a large mixing bowl and add remaining ingredients, reserving ¼ cup of the mozzarella.
2. Pour into a baking dish and top with reserved mozzarella. Cover and bake 30 minutes, then uncover and bake an additional 15 minutes. Garnish with fresh dill and serve hot.