RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Noodles and Cheese: Fila con Queso - dairy
Just when I'm beginning to think I know something about Jewish cuisine, I make a discovery which shows me how much more I have to learn. Who would have imagined that macaroni and cheese may be the descendent of a Balkan Jewish recipe? Gil Marks has a recipe for macaroni and cheese in his book THE WORLD OF JEWISH COOKING. Admittedly, this isn't a macaroni and cheese dish that the makers of the little blue box brand would acknowledge, but the family resemblance is clearly there. For Shavuot, surprise your family with Jewish macaroni and cheese! Karen Selwyn * * * * * * * * Sephardic Noodles with Cheese (Fila con Queso) 1 lb. medium noodles, macaroni, or ziti, cooked, rinsed under cool water and drained 1 cup grated kashkaval cheese 1 cup heavy cream or milk 4 large eggs, lightly beaten salt and freshly ground pepper to taste Preheat the oven to 375 degrees. Grease a large baking dish. Combine all of the ingredients and pour into the prepared pan. Bake until set and golden brown, approximately 30 minutes. Variations: Omit kashkaval cheese and substitute 24 ounces farmers cheese and 8 ounces softened cream cheese. Omit full measure of kashkaval cheese above and substitute 3/4 cup cream cheese, 3/4 cup crumbled feta cheese, and 1/4 cup grated kashkaval cheese.
