Mac and Cheese

Reprinted, with permission, from Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen, by Leah Koenig (Chronicle Books, 2015)

• Step 1

  Bring a large pot of water to a boil over high heat; add noodles and cook, stirring occasionally, until al dente, about 8 minutes (or follow the timing directions on the package). Drain well and let cool slightly.

• Step 2

  Meanwhile, heat the butter in a medium saucepan set over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute; remove from heat and transfer mixture to a large bowl.

• Step 3

  Add the cottage cheese, sour cream, lemon zest, mint, 1/4 cup chives, remaining 1/2 teaspoon salt and a generous amount of black pepper to the bowl, and stir well to combine. Add the drained noodles and toss with tongs to fully coat.

• Step 4

  NOTE: Serve sprinkled with more chopped chives.