If you are like my Manhattan neighbors, you rushed out to the grocery stores and overbought foodstuffs for the blizzard.
Here is a mac and cheese and kugel mash-up up for Shabbat or the Superbowl to use up all the macaroni and diary you over-purchased.
Mac and Cheese Kugel
Cook time: 45 minutes
2 cups of elbow macaroni or other shapes
1/2 stick of unsalted butter (for the pasta)
2 additional tablespoons of butter (for the crackers)
1/3 cup of sugar
1 cup of ricotta cheese
3 squirts of lemon juice
1 cup of raisins
1 cup of dried fruit, preferably apples
2 cups half and half, or other mail/dairy product. For example, you can use Low Fat Cottage Cheese or Sour Cream if you desire
1/2 teaspoon of cinnamon
7/8 teaspoon of vanilla extract
pinch of salt
3 graham-cracker sheets that have been smashed/crumbled up
Grease a 9×13 baking dish (with spray or some butter)
Preheat your oven to 350
Boil your pasta for 6 to 7 minutes
Drain the pasta.
Place the pasta back into the post and mix with half a stick of unsalted.
Mix together the eggs, sugar, half & half (or milk), juice of the lemons, vanilla, cinnamon, and salt in a bowl. Add in the buttered pasta. Add in the raisins, craisins, and/or dried fruit.
Pour the mixture into the buttered baking dish
Bake for 20 minutes
If you have a microwave, melt the 2 tablespoons of butter. And then mix in the graham cracker crumbs. If you don;t have a microwave, use a pot.
Remove the mac and cheese kugel from your oven oven
Add the graham cracker mixture on to the top of the kugel and then bake it for an additional 25 minutes
Remove from oven. cool. Serve