Main Ingredients
- 8 ounces 4% cottage cheese
- 4 ounces feta cheese, crumbled
- 2 ½ cups uncooked Israeli couscous
- 1 cup whole milk or half & half
- 2 cups mild cheddar cheese, shredded
- 2 tablespoons unsalted butter
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
Topping Ingredients
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon paprika
- 1 pinch salt
- ⅓ cup unseasoned breadcrumbs
Required Kitchen Tools
To make this baked couscous mac and cheese, you’ll want a few simple kitchen essentials:
- Medium Saucepan – To boil the couscous until tender.
- Large Mixing Bowl – For combining the couscous with the creamy cheese mixture.
- Measuring Cups and Spoons – For precise amounts of cheese, butter, and spices.
- Baking Dish (8×8 or 9×9 pan) – To bake the mac and cheese to golden perfection.
- Wooden Spoon or Spatula – For mixing everything evenly without clumps.
- Small Skillet (optional) – If you prefer to lightly toast the breadcrumbs before topping.
Having these tools ready makes cooking smoother and ensures your dish comes out perfectly cheesy every time.
