Orzo Mac and Cheese
A delightful twist on traditional mac and cheese, featuring orzo pasta coated in a rich cheese sauce made with cheddar and smoked gouda.
Ingredients
Pasta
- 2.5 cups orzo (or small-shaped gluten-free pasta if needed)
For the Cheese Sauce
- 3 tbsp butter
- 4 tbsp flour (rice flour to make it gluten-free)
- 2 cups milk
- 1 tsp Dijon mustard (optional)
- 0.5 tsp garlic powder (optional)
- 0.25 tsp ground nutmeg (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup shredded cheddar
- 1 cup shredded smoked gouda
Instructions
Cook the Orzo
- Start by cooking your orzo in a pot of boiling salted water. Follow the instructions on the package until it is al dente (about 8 to 10 minutes). Drain and set it aside.
Make the Roux
- In a medium pot or a cast-iron skillet, melt the butter over medium-low heat. Once the butter starts to bubble softly, add the flour. Whisk until it forms a paste (roux) and let it cook for about 2-3 minutes.
Prepare the Cheese Sauce
- Gradually pour in the milk while mixing the roux continuously to prevent clumps. Add the Dijon mustard, ground nutmeg, garlic powder, salt, and black pepper. Stir well to combine.
Add the Cheese
- Mix in the shredded cheddar and smoked gouda, stirring until the cheese melts into a creamy sauce.
Combine with Orzo
- Add the cooked orzo to the cheese sauce and stir until the pasta is thoroughly coated. Taste and adjust seasoning if necessary.
Serve Immediately
- Enjoy your Orzo Mac and Cheese while it’s hot, for the best creamy texture.
Notes
For extra nutrition, consider adding vegetables like broccoli or spinach. Store leftovers in an airtight container.