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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Recipe Summary

prep:
10 mins
cook:
31 mins
total:
41 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

270 calories; protein 17.7g; carbohydrates 14.8g; fat 15.5g; cholesterol 87.7mg; sodium 472.7mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/29/2019
I make Moc Sou Boreg all the time it s a delicious Armenian Side dish! My families favorite as well! Very light version of American macaroni and cheese! Are use small curd macaroni and cheese and I dry it with a paper towel before putting it into mixture along with plenty of parsley flakes onion and garlic! I also use monster cheese instead of The Montery jack cheese used in this recipe! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/27/2016
9.26.16 This recipe was mellow and mild from Monterey Jack and cottage cheeses. Although not creamy in texture as I m accustomed to it was good plenty moist and juicy. Followed the recipe with the exception of using lowfat cottage cheese (which has smaller curds and what I had on hand) and mixing the parsley into the entire cheese mixture. It was a nice change but I still prefer good old cheddar mac & cheese. If I were to make again I think I d add a can of chopped green chilis to ramp up the flavor a bit (personal taste preference). Thanks Yagoobian Pfister for sharing your recipe. Read More
Rating: 4 stars
09/14/2017
This was really good moist and light with a delicate flavor. I made half recipe and baked in an 8 x 8 dish; I used Colby ilo Jack cheese because I like it better. The sauce pairs perfectly with egg noodles. Not sure if the tiny dab of butter on top added anything next time I will either omit it or increase the butter and mix it with bread crumbs for a topping. Thanks for a great recipe. Read More
Rating: 5 stars
10/28/2019
I make Moc Sou Boreg all the time it s a delicious Armenian Side dish! My families favorite as well! Very light version of American macaroni and cheese! Are use small curd macaroni and cheese and I dry it with a paper towel before putting it into mixture along with plenty of parsley flakes onion and garlic! I also use monster cheese instead of The Montery jack cheese used in this recipe! Read More
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