Of all the kugels out there — from potato to cauliflower — noodle kugel is by far my favorite. Whether it’s studded with raisins and cinnamon, flavoured with cranberries and apples, or topped with cornflakes (if you’re not convinced, read this strong case for why your noodle kugel needs crunch), I love it all.
Noodle (aka lokshen) kugel has a long, tangled history dating back to the 1500s, and wasn’t always the sweet, canned fruit-studded version many American Jews will be familiar with today.
So I thought it would be fun to get a little wacky with noodle kugel and play with some savory flavors, too. I dreamt up this fun kugel-mac and cheese hybrid, which is so indulgent and delicious. Instead of cornflakes, I top this delicious kugel with bread crumbs for a satisfying crunch. My mac and cheese kugel is really easy to make, serves a crowd, and will quickly become a family favorite. Plus, you can make it a couple of days in advance, perfect for busy weeknights or Shavuot.
You can watch me make this savory, cheesy kugel in this video, or find the recipe below.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher’s stories and recipes accessible to all.
Sounds good have to try it
Looks delicious, definitely going to try this recipe!
I’m all over this! So easy to make. I’m sure it’ll get rave reviews!