Pasta Kugel Recipe
Ingredients
| 1 pound uncooked elbow or spiral macaroni | ||
| Dairy sour cream | 2 Pint | |
| 2 pounds large curd cottage cheese | ||
| Sugar | 1 Cup (16 tbs) | |
| Unsalted butter | 1/2 Cup (16 tbs), melted | |
| Vanilla extract | 2 Tablespoon | |
| Raisins | 1 Cup (16 tbs) | |
| Cornflake crumbs | ||
| Ground cinnamon | ||
| Butter | 2 Tablespoon | |
Directions
Cook macaroni to the al dente stage. Drain and return to pot. Combine sour cream, cottage cheese, sugar, melted butter, vanilla extract and raisins in a bowl. Stir into pasta.
Butter a 10 x 15-inch baking pan and sprinkle a thin coating of cornflake crumbs on the bottom. Turn macaroni mixture into pan. Top with a sprinkle of cinnamon, more cornflakes crumbs, then a little more cinnamon. Dot with 2 tablespoons butter.
Bake at 350° F. for 1 hour or until set and golden brown on top.
Butter a 10 x 15-inch baking pan and sprinkle a thin coating of cornflake crumbs on the bottom. Turn macaroni mixture into pan. Top with a sprinkle of cinnamon, more cornflakes crumbs, then a little more cinnamon. Dot with 2 tablespoons butter.
Bake at 350° F. for 1 hour or until set and golden brown on top.
Chef
