Tonight's Dinner: RisaG's Egg Noodles w/Cheese

This was tonight's dinner. I make this one time every single Jewish holiday. It is my adaptation of a recipe my mom used to make. I always loved it. She used a bigger curd of cottage cheese and she didn't make a white sauce. I find that without the sauce the cheese doesn't stick to the noodles well at all.

This was just wonderful. Not exactly Jewish but soooo good. It is a more gourmet version of the recipe.

I ate 2 servings as did Steve. Mmmmm...

A great use for some Boursin or the rest of a container of cottage cheese.

*  Exported from  MasterCook  *

                      Risa's Egg Noodles with Cheese

Recipe By     : adapted from an old Lund Family Recipe
Serving Size  : 4    Preparation Time :0:00
Categories    : Holiday                          Main Dishes
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           extra wide egg noodles
                        Sauce:
   2      tb            herb butter -- * see note
   2      tb            Wondra flour -- ** see note
   1      tb            olive oil
                        salt and pepper
   2      cups          milk
   1      lb            Friendship Whipped Cottage Cheese
     1/2  pkg           Boursin cheese
     1/8  cup           freshly grated parmesan cheese

Put a large pot of water on to boil.

Meanwhile, start a roux: Put a saucepan over MED heat. Melt the herb butter and add a drizzle of olive oil (about 1 tbsp). When the butter has melted, add the Wondra flour. Whisk until flour has been absorbed into the butter. Add the white sauce and put the heat to MED-HIGH. Whisk until you  have a smooth sauce. Let it come to a low boil. This should make it thicken. Add the cheeses. Whisk again. Put on a LOW heat and keep warm.

When the water has come to a boil, add the noodles and cook according to package directions. Make sure to salt the water well before adding the noodles. Cook until a bit softer than normal pasta. Drain well.

Add sauce to drained noodles. Coat well with sauce. Sprinkle with a bit more parmesan and sprinle with some freshly ground black pepper. Serve!

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NOTES : Risa's notes:

* If you don't have any herb butter on-hand, just use unsalted butter and any dried herb you like.
** Wondra flour is a finely milled flour used to make sauces and to thicken things. It does not clump up. It comes in a canister, not a bag like most flour. It is made by Gold Medal. Chefs use it to make smooth sauces.

My mom used to make a version of this (without the roux) during the holidays when I was a child. With a roux, it becomes  more of a sauce (like macaroni & cheese) and the cheese sticks to the noodles better.

RisaG