Matzaroni and Cheese is a creative use for matzo. (Daniel Lailah)
Passover, which begins next week, is perhaps the most celebrated and best-loved of all the Jewish holidays and a time when family and friends gather to share a Seder meal. Many traditional favorites and ceremonial foods grace the Seder table, but the most widely recognizable is matzo, the unleavened flatbread that works so well for the holiday, when no leavening and only certain grains can be consumed.
Working within such limitations, many Jewish cooks have learned how to invent a unique cuisine for the eight days of the holiday.
Two food writers in particular have succeeded in making cooking for Passover not only fun and delicious, but relaxed. Leah Schapira and Victoria Dwek have teamed up to create "Passover Made Easy" (Artscroll/Shaar Press, $15.99), which offers more than 60 creative and original recipes, as well as preparation tips, plating secrets and culinary tidbits.
I was particularly intrigued by the Matzaroni and Cheese dish that emerges hot and bubbling from the oven. Given today's feature on macaroni and cheese, I thought it the perfect recipe to celebrate this joyous holiday — or anytime, for that matter.
Matzaroni and Cheese
From "Passover Made Easy" by Leah Schapira & Victoria Dwek
Preheat oven to 350 degrees. In an 8- by 8-inch baking dish, arrange 1/3 of the broken matzo pieces.
In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt and 1 cup shredded cheese. Pour 1/3 of the cheese mixture over the matzo. Repeat with two additional layers of matzo and cheese. Top with remaining 1 cup shredded cheese. Bake for 40 minutes. The cheese on top should be brown and bubbling. Makes 8 servings.
Per serving: 408 calories; 27 g fat (16 g saturated fat; 60 percent calories from fat); 20 g carbohydrates; 195 mg cholesterol; 767 mg sodium; 21 g protein; 0.5 g fiber.
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