One Pot Orzo Mac and Cheese

A one-pot orzo mac and cheese cooked in broth and half-and-half, then finished with melted cheddar-Gruyere.

By @carolbeecooks

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 2 tablespoon unsalted butter melted
• 1 cup orzo pasta uncooked
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon cayenne
• 0.25 teaspoon dry mustard
• 2 cup chicken broth
• 0.5 cup half and half
• 0 chicken broth (plus more as needed) (amount not specified) Creator did not specify an amount
• 6 ounce cheddar Gruyere cheese freshly grated (about 1 1/2 cups)

Instructions

1. Melt the butter in a large pan over medium heat. Add the orzo, garlic powder, onion powder, salt, black pepper, cayenne, and dry mustard. Cook, stirring frequently, until the orzo is lightly toasted, about 2 minutes. Orzo is lightly toasted.
2. Pour in the chicken broth and half and half. Stir to combine and bring to a gentle simmer. Liquid is at a gentle simmer.
3. Reduce the heat as needed to keep a gentle simmer. Cook, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed, about 12 to 15 minutes. Add more chicken broth as needed if the liquid is absorbed before the orzo is cooked through. Orzo is al dente and most liquid is absorbed.
4. Remove from the heat and stir in the cheese until melted and creamy. Taste and adjust the seasoning as needed. Serve immediately. Cheese is melted and the sauce is creamy.