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Macaroni and Cheese Kugel




Source of Recipe


Internet


List of Ingredients




4 tablespoons olive oil
1 small red onion, julienned
1 small red sweet bell pepper, julienned
1 small green sweet bell pepper, julienned
1 small jalapeno pepper, seeded and julienned

Crumb Topping
¼ cup Panko, (Japanese breadcrumbs)
¼ cup corn flake crumbs
¼ cup Parmesan cheese
¼ cup melted butter

1 (12-ounce) package medium egg noodles
¼ cup butter
¼ cup flour
4 cups whole milk
kosher salt and freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon chili powder
¼ teaspoon Hungarian paprika
¾ cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup mozzarella cheese, shredded


Recipe



Pre-heat the oven to 350Ëš F. and grease a 9” x 13” ovenproof casserole.

In a medium sized sauté pan heat the oil. Add in the onions, sweet bell peppers and jalapeno. Cook over medium heat until wilted and onions are lightly golden brown. Set aside.

In a small bowl combine the Panko, corn flake crumbs and Parmesan cheese. Moisten with the melted butter and mix well. The consistency should be that of crumbly, wet sand. Set aside.

Cook the egg noodles in a large pot of boiling slated water, according to the package directions. Drain.

In a large soup pot melt the butter and stir in the flour to form a roux. Stir continuously for 1 – 2 minutes. Slowly whisk in the milk. Bring to a boil, then lower to a simmer. Season with salt, pepper, cayenne pepper, chili powder and paprika. Stir often until the sauce begins to thicken. Remove the sauce from the fire and continuously stir while adding in the cheddar, Monterey Jack and mozzarella cheeses. Add the cooked onions and peppers and mix well. Using a rubber spatula fold in the cooked noodles until thoroughly combined. Pour noodles into the prepared casserole dish and top with the Crumb Topping. Bake in the pre-heated oven for 30 – 45 minutes, or until the Crumb Topping is golden and bubbly. Remove from the oven and allow the kugel to rest 20 minutes before serving.