I know the recipe title is cliché but this dish is akin to Mac & Cheese except this time I used maztah instead of pasta. Rather than cooking matza as you would normally cook noodles. You need to allow the matza to soak for a bit but you don’t want to over soak it. Just as using overcooked pasta to serve as Mac & Cheese will result a very mushy dish, so will soaking the matzah for a long period of time. It should still be slightly crunchy before cooking it. I tried making this dish using gluten-free pasta and Kosher for Passover pasta. Unfortunately, my heritage forbids me from using corn made pasta which is a bit of a bummer for me. I much prefer matzah. I actually prefer the real pasta but I suppose I can manage without it for the next 4 days. If you don’t like matzah, you can use other kinds of thin savory crackers for this dish. I wanted to add more vegetables to this casserole but all I had was onions. You can add sautéed mushrooms, peppers, broccoli, spinach, or zucchini. For a meat version, you can use lean ground beef and some tomato sauce. Pasta dishes are very versatile and most recipes are very flexible in terms of ingredients you prefer to use. This dish makes a tasty and filling dairy Passover dinner during the week. It’s also a great way to utilize your surplus of matza that you may have. A bit of herbs adds a nice touch to this dish.
For this recipe, you will need:
- 16 oz box of whole wheat (or regular) matzah (about 8 sheets)
- 1 large onion chopped
- 2 gloves of garlic minced
- 2 tablespoons of potato starch dissolved in 1/2 cup of skim milk
- Reduced fat shredded cheese
- Egg whites from 2 large eggs
- 1 tablespoon of chopped parsely and oregano
- Salt and pepper for taste
Preheat oven to 350 degrees F. Break matzah into peices and let them soak in water for 5 minutes. Saute onions and garlic in a skillet until onions are transluscent. Turn off flame and set aside. Whisk egg whites and milk in a bowl. Add the maztah and a handful of shredded cheese. Add onions and mix. Season with salt, pepper, and herbs. Transfer to a lightly greased 13- x 9-inch (3 L) baking pan. Sprinkle the remaining shredded cheese ontop. Bake covered for 30 minutes and uncovered for the remaining 15 minutes until cheese is bubbly.
Yields 8 servings