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Rabbi David's Tastes of Childhood Noodles and Cheese for Shavuot  You may print this page directly from this browser window. This is a dish that can be served hot, cold, or at room temperature. The amounts of pasta and cottage cheese or pot cheese depend on individual preference and one’s appetite. As with dishes like noodle pudding, this dish can be “natural flavor” — unflavored cheese, salt, and pepper — or sweet. For the sweet version, use flavored cheese and leave out the pepper. Some people like to add raisins. I like the natural flavored variety best.
Prepare the pasta according to package directions. Strain. (Some people add butter to the warm pasta after it is drained.) If using pot cheese, which is slightly dry, use a fork to break the cheese into small pieces. Salt and pepper to taste, or, if preparing a sweet version, add raisins. If serving hot, add the cheese immediately to the cooked pasta, toss to mix well, and serve. If serving at room temperature or cold, cool the macaroni and then add the cheese and toss well. |