Mock Sou Boreg (Armenian Macaroni and Cheese) recipe

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Ingredients

2 teaspoons butter, divided
1 (8 ounce) package egg noodles
1 pound Monterey Jack cheese, grated
1 (16 ounce) package large curd cottage cheese
2 eggs, beaten
½ teaspoon salt
½ cup parsley, minced

Nutrition Info

270 calories
carbohydrate: 14.8 g
cholesterol: 87.7 mg
fat: 15.5 g
fiber: 0.7 g
protein: 17.7 g
saturatedFat: 9.2 g
servingSize: -
sodium: 472.7 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.

  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.

  3. Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.

  4. Spread half of the egg noodles into the prepared baking pan, pour in cheese and parsley mixture. Add remaining egg noodles, top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.

  5. Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.

Recipe Yield

12 servings

Recipe Note

This was a family favorite growing up. It is very simple and is not as heavy as American macaroni and cheese.

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