Today is the last day of Shavuot, the Jewish holiday also known as Pentecost. For this holiday, Jews traditionally eat dairy foods, such as cheesecake or cheese blintzes. But there are so many other recipes to try, like The Nosher’s delicious Israeli couscous macaroni and cheese recipe!
2 1/2 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 1/2 cups shredded mild cheddar cheese
4 oz crumbled feta cheese
1/4 tsp salt
1/8 tsp black pepper
For the topping:
1/3 cup unseasoned bread crumbs
1 Tbs unsalted butter, melted
1/4 tsp paprika
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.