savory kugel recipe Mac and cheese jewish
Photo credit Getty Images

Mac and Cheese Noodle Kugel Recipe

An indulgent, savory take on noodle kugel.

Of all the kugels out there — from potato to cauliflower — noodle kugel is by far my favorite. Whether it’s studded with raisins and cinnamon, flavoured with cranberries and apples, or topped with cornflakes (if you’re not convinced, read this strong case for why your noodle kugel needs crunch), I love it all.

Noodle (aka lokshen) kugel has a long, tangled history dating back to the 1500s, and wasn’t always the sweet, canned fruit-studded version many American Jews will be familiar with today.

So I thought it would be fun to get a little wacky with noodle kugel and play with some savory flavors, too. I dreamt up this fun kugel-mac and cheese hybrid, which is so indulgent and delicious. Instead of cornflakes, I top this delicious kugel with bread crumbs for a satisfying crunch. My mac and cheese kugel is really easy to make, serves a crowd, and will quickly become a family favorite. Plus, you can make it a couple of days in advance, perfect for busy weeknights or Shavuot.

You can watch me make this savory, cheesy kugel in this video, or find the recipe below.

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savory kugel recipe Mac and cheese jewish
Photo credit Getty Images

Mac and Cheese Noodle Kugel

Noodle kugel with a savory, cheesy, totally indulgent twist.

  • Total Time: 55 minutes
  • Yield: Serves 1012 1x


Units Scale
  • 1 (12 oz) package wide egg noodles
  • 4 eggs
  • ½ cup (1 stick) unsalted butter
  • 8 oz full-fat sour cream
  • 1 ½ cups grated cheddar cheese
  • ¼ tsp salt
  • 1 cup bread crumbs


  1. Preheat oven to 350°F. Grease a deep, square baking dish (8×8- or 9×9-inch). If your baking dish not a square, the kugel will be too thin.
  2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
  3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
  4. In another bowl, whisk eggs and grated cheese together. Pour mixture on top of noodles and mix. Add sour cream and salt and mix again.
  5. Pour noodle mixture into greased baking dish. Top with bread crumbs. Bake for 35-45 minutes or until just golden on top.


This recipe can be made 1-2 days ahead of time and reheated before serving.

  • Author: Shannon Sarna
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Ashkenazi


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