German Ham & Cheese Noodle Kugel

Preparation

A Nudelauflauf is a classic German comfort dish, known for its simple and straightforward preparation. This popular pasta bake combines Kochschinken (cooked ham) with a creamy egg custard and a crispy cheese topping. It’s a hearty, practical meal, perfect for family dinners or gatherings, and is best served with a side of green salad.

*This recipe originally ran in Germany on HexClad.eu.

1. Melt butter in a HexClad Small Hybrid Roasting Pan (without the rack) set over a burner on medium heat. Add onions and a pinch of salt and cook, stirring frequently, until softened, about 10 minutes. Remove from the heat. 
2. Whisk eggs and egg yolks in a large bowl until smooth. Add cream, milk, nutmeg, 2 teaspoons salt and a few grinds of black pepper; whisk to combine.
3. Preheat the oven to 350°F convection/180°C fan. Bring a HexClad 8QT/7.5 L Hybrid Stockpot of salted water to a boil. Add pasta and cook until very al dente, about 4 minutes less than box directions. Drain and add pasta to the cooked onions in the roasting pan. .
4. Toss pasta mixer with ham and 8 oz/250 grams of the grated cheese, then pour egg mixture over top and toss to combine. Spread pasta mixture into an even layer. Scatter remaining 6 oz/150 grams of cheese evenly over top.
5. Bake until kugel is set and cheese is golden, the kugel should be firm and the eggs should be completely set, about 45 minutes. Let stand for 5 minutes, slice with a spatula, and serve.