Let’s Make Israeli Couscous Macaroni and Cheese!

Nothing quite says “comfort food” like macaroni and cheese. This week, we’d like to share a delicious recipe from our friends at The Nosher to change up your next dish of mac and cheese by making it with Israeli couscous!

Ingredients

• 2 ½ cups uncooked Israeli couscous (also called Middle Eastern couscous, or pearl couscous)
• 4 Tbs unsalted butter
• 1 cup whole milk or half & half
• 8 oz 4% cottage cheese (around 1 cup)
• 1 ½ cups shredded mild cheddar cheese
• 4 oz crumbled feta cheese
• ¼ tsp salt
• ⅛ tsp black pepper

For the Topping

• ⅓ cup unseasoned bread crumbs
• 1 Tbs unsalted butter, melted
• ¼ tsp paprika
• A pinch of salt

Directions

Bring a large pot of salted water to boil. Add 1 tsp olive oil.

Cook couscous 5 minutes. Drain in a large mesh sieve.

While couscous is cooking, combine 4 Tbs butter and all the cheeses, milk, salt and pepper in large bowl.

Grease an 8×8 or 9×9 inch square pan.

Drain couscous and add to bowl with cheeses. Mix well.

Add to couscous mixture to greased pan. Preheat oven to 375 F degrees.

In a small bowl combine bread crumbs, 1 Tbs melted butter, paprika and pinch of salt.

Sprinkle bread crumbs evenly over top over couscous.

Bake for 25 minutes. Allow to cool slightly before cutting and serving.

Serves 4-6 people.

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