Tahini Mac and Cheese Noodle Kugel

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 774kcal

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Ingredients

Kugel

1 pound wide egg noodles
5 large eggs
2 cups cottage cheese
⅓ cup tahini
1½ cups 12 oz shredded mild Cheddar cheese
2 cups 16 oz shredded smoked gouda
¼ teaspoon ground nutmeg

Topping

¾ cup panko breadcrumbs
2 tablespoons sesame seeds
2 tablespoons tahini
¼ cup unsalted butter melted
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon sea salt

Instructions

Preheat the oven to 350°F. Generously grease a 9-by-13-inch baking dish with olive oil or cooking spray.
Make the kugel: Cook the egg noodles according to the package directions until al dente, 6 to 7 minutes. drain and set aside. let cool slightly.
In a large bowl, combine the eggs, cottage cheese, tahini, Cheddar cheese, smoked gouda, and nutmeg. add the cooled noodles to the cheese mixture and mix until combined. Transfer to the greased baking dish.
Make the topping: In a medium bowl, combine the panko breadcrumbs, sesame seeds, tahini, melted butter, garlic powder, smoked paprika, and salt and mix well.
Top the noodle mixture with the bread crumb mixture and bake for 40 to 50 minutes, or until golden.
Remove from the oven and let cool slightly before slicing.

Notes

Store leftover kugel in airtight containers in the fridge for up to 5 days. Wrap cooked kugel in plastic wrap and foil and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through. I like to drizzle more tahini on top of my kugel when I eat it as leftovers for added moisture.

Variations: Use breadcrumbs or cornflakes in place of the panko breadcrumbs. Smoked Gouda lends a lovely, rich flavor, but you can use mozzarella or Gruyère, plus 1 teaspoon of smoked paprika, for similar results.

Nutrition