Ingredients:

  • 1 cup (200g) orzo pasta
  • 4 cups (960ml) water (for boiling)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (100g) sharp cheddar cheese, grated
  • 1/2 cup (50g) mozzarella cheese, grated
  • 1/4 teaspoon (1g) garlic powder
  • 1/4 teaspoon (1g) onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring water to a boil in a large pot. Add orzo and cook according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly. Gradually add milk while whisking to avoid lumps. Continue cooking until the mixture thickens, about 5 minutes.
  3. Remove the saucepan from heat. Stir in cheddar and mozzarella until melted and creamy. Season the sauce with garlic powder, onion powder, salt, and pepper.
  4. Fold the cooked orzo into the cheese sauce until fully coated.
  5. Serve immediately, garnished with parsley. (Optional) Transfer to a baking dish, sprinkle extra cheese on top, and bake at 350°F (175°C) for 10 minutes until bubbly.