Ingredients
Units
- 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
- 1 ½–2 cups shredded cheddar cheese
- 1 ½–2 cups shredded mozzarella cheese
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Passover
- Method: Baking
- Cuisine: American
- Diet: Vegetarian