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Mac and Cheese

March 18, 2021
Photo: ShutterstockPhoto: Shutterstock


  • 12ounces wide egg noodles
  • 2tablespoons unsalted butter
  • 3medium shallots, finely chopped
  • 1teaspoon kosher salt, divided
  • ½teaspoon red pepper flakes
  • 2small cloves garlic, minced or pushed through a press
  • 1 ¼cups cottage cheese
  • ½cup sour cream
  • ½teaspoon finely grated lemon zest
  • 2tablespoons finely chopped fresh mint leaves
  • ¼cup snipped chives, plus more for serving
  • Freshly ground black pepper
Yield: 6


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.

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