Hand-Selected Recipes and Stories Straight to Your Inbox


Pimento Cheese Noodle Kugel

Serves: 8 to 10

Hands On Time: 

Total Time: 


1 (12-ounce) package wide egg noodles
4 large eggs
2 cups half and half
2 cups pimento cheese, either store-bought or homemade
1 (5-ounce) jar diced pimentos, drained
1/2 cup sour cream
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
Chopped fresh chives, for garnish


Heat the oven to 325 degrees. Grease a 9- by 13-inch baking dish with nonstick oil spray.

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. Once noodles are just tender, drain and shake off any excess water. Let noodles cool slightly and transfer to the prepared baking dish.

In a large bowl, whisk together the eggs. Add the half and half, pimento cheese, diced pimientos, sour cream, salt and pepper and whisk until smooth. Pour over the noodles in the baking dish and top with the cheese.

Cover with aluminum foil and bake until the custard is set, 35 to 40 minutes. Remove the foil and continue baking until the cheese is lightly browned and bubbling, 15 to 20 minutes.

Let cool for 5 minutes, top with the chives and serve.

Photo: Ramona King

About the recipe

Kugel is a traditional Jewish baked noodle dish that is often personalized from household to household. It can be either savory or sweet, but the premise is that the noodles are baked in a custard and allowed to get crispy on top.

For something of a Southern twist, this kugel takes inspiration from classic pimento cheese. You can either make your own or use store-bought pimento cheese; however, be sure to splurge for the extra pimentos. They add brightness and acidity, and keep the kugel from becoming too stodgy.