Baked Kugel Mac and Ricotta Cheese

Baked Kugel Mac and Cheese is inspired by the traditional Jewish casserole and includes the same sweet flavor highlighted by Wisconsin ricotta cheese.

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Servings: 12


  • 1/4 cup + 2 tablespoons unsalted butter
  • 2 cups elbow pasta
  • 1 cup Wisconsin ricotta cheese
  • 3 eggs
  • 1/2 cup sugar
  • 2 cups half and half
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 cup golden raisins
  • 1 cup dried apples, packed and roughly chopped
  • 1/2 cup graham-crack crumbs


Preheat oven to 350°F. Coat 9×13-inch baking dish with butter. Set aside.

Cook noodles according to package directions. Drain and return to pot. Add 1/4 cup butter and toss gently to coat. Set aside.

While elbow pasta is cooking, whisk together the ricotta, eggs, sugar, half and half, lemon juice, vanilla, cinnamon and salt in large bowl. Fold in cooked macaroni, raisins and dried apple pieces. Pour into baking dish and bake 20 minutes.

In small microwavable bowl, melt 2 tablespoons butter. Mix in graham cracker crumbs.

Remove kugel from oven. Sprinkle with crumbs and return to oven for another 25 minutes or until custard is firm. Cool 30 minutes on wire rack. Serve warm or cold.

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Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.