Molly Yeh’s Lazy B Mac & Cheese

Serves 1



1 tbsp
unsalted butter
shallots, or 1/2 small onion finely chopped
Kosher salt
1/2 cup
Israeli couscous, white or whole wheat
1/4 cup
shredded cheese, I typically use white cheddar or parmesan
1/4 cup
plain, whole-milk Greek yogurt
freshly ground black pepper
A few squirts
hot sauce, optional
A handful
toasted bread crumbs, panko or regular


  • In a medium saucepan over medium-high heat, melt the butter.
  • Add the shallot or onion (if using) with a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes.
  • Add the couscous and another pinch of salt and cook, stirring, until the couscous is lightly toasted, about 3 minutes. Add 3⁄4 cup of water, increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, until the couscous absorbs all of the liquid, about 10 minutes.
  • Stir in the cheese, yogurt, a few turns of pepper and a shake or two of hot sauce. Remove the pan from the heat and stir until the cheese melts. Add the hot dog (if using). Top with breadcrumbs, a healthy squiggle of ketchup and eat immediately.

Reprinted with permission from Short Stack Editions Vol. 32: Yogurt, by Molly Yeh (


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