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PASSOVER: Matzaroni & Cheese, A Passover-Friendly Mac & Cheese Recipe

The Passover mac and cheese alternative.
Photo courtesy Passover Made Easy.

  A couple of weeks ago we published a modern Passover recipe, Eggplant Wrapped Chicken, from the new cookbook, Passover Made Easy.

Passover begins at sunset on Monday, March 25th and continues for seven days. Here’s a kid-friendly recipe that puts a new spin on mac and cheese.


Wheat products can’t be consumed for passover—no bagels, no pizza, no pasta. But for kids whose favorite meal is mac and cheese, the authors have created an substitute. “This is an easy dinner that will get all the troops running to the table when the hot, cheesy, and bubbling dish emerges from the oven.” they say. The recipe makes 6-8 servings.


  • 5 matzahs, broken into small pieces
  • 5 eggs
  • 1 container (16 ounces) sour cream
  • 1 container (16 ounces) cottage cheese
  • 3 tablespoon butter, melted
  • 1 teaspoon salt
  • 2 cups shredded mozzarella or muenster cheese, divided


    1. PREHEAT oven to 350°F. In an 8 x 8-inch baking dish, arrange 1/3 of the broken matzah pieces.

    2. BEAT eggs in a medium bowl. Add sour cream, cottage cheese, butter, salt, and 1 cup shredded cheese. Pour 1/3 of the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese.

    3. TOP with remaining 1 cup shredded cheese. Bake for 40 minutes. The cheese on top should be brown and bubbling. Serve immediately.


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