After an intense internal debate about how a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$18 At Bon Appétit Market
Large Pot
$65 At Amazon
Tongs
$18 $14 At Amazon
Colander
$15 At Amazon
13x9" Baking Dish
$18 $16 At Amazon
Paring Knife
$15 At Amazon
Small Bowl
$18 At Amazon
Whisk
$14 At Amazon
Large Bowl
$27 At Amazon
Large Basting Spoon
$25 $22 At Amazon
Recipe information
Yield
10–12 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Step 2
Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
Step 3
Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
Step 4
Add hot noodles to bowl and toss to coat with a spoon or spatula.
Step 5
Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
Step 6
Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
Step 7
Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.
