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Mock Sou Boreg (Armenian Macaroni and Cheese)

Jen Yagoobian Pfister

"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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41 m servings 270 cals
Original recipe yields 12 servings

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  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.

Nutrition Facts

Per Serving: 270 calories; 15.5 g fat; 14.8 g carbohydrates; 17.7 g protein; 88 mg cholesterol; 473 mg sodium. Full nutrition

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Read all reviews 2
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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...

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 ...