Individual Mock Mac and Cheese

There is one thing that I look forward to eating every Passover and that is my mother's Mock Macaroni and Cheese. Of course there is no actual macaroni in it but it may have you fooled for a bit. This is the most requested recipe I've seen since since starting a blog, and with good reason. It fulfills all the real pasta cravings we get during Passover (no fake noodles here). It's no secret that I love pasta and it would be my food of choice if I had to only eat one thing for the rest of my life. There are so many different shapes and sizes of pasta. So many different ways to prepare it. So many ways to enjoy the full on carb-ocide. This is just one more way, sans semolina.
Usually we make a really big Pyrex full of this recipe. The only problem is serving sizes. You can literally eat four in one sitting and not know, or care for that matter! My beautiful solution for this "problem" is individual mac and cheeses! You can have one, or you can have four BUT at least you will know that you ate four. Here's to positive thinking! Let's get cooking!

 Individual Mock Mac and Cheese

3 Eggs
3 Cups of Matzo Farfel a.k.a. crushed up matzo
1 Cup of Shredded Cheese (Mozzarella, Munster, Cheddar, whatever)
1 Cup of Milk
1 Pint Sour Cream
1/2 Cup Butter
Salt and Pepper

Preheat oven to 350 degrees. In one bowl combine Matzo Farfel with 2 of the Eggs, set aside. In a large measuring cup mix together 1 beaten Egg, Milk, Salt and Pepper. Butter the insides of your individual baking cups or ramikens. Once buttered, start by layering the Farfel mix, than the sour cream, some cheese and a small pat of butter. Repeat until the cups are filled. Pour the Milk mixture over the top. Put all the cups on a cookie sheet and cover with a large piece of foil. Bake covered at 350 for about 20 minutes. Remove foil and raise oven temperature to 375. Bake at 375 for 10 minutes or until the cheese on top is bubbling and golden brown. Enjoy!

Note: To make a large version of this follow all the same instructions but bake covered for 30 minutes and uncovered at a higher temp for 15 minutes.


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