Toasted Orzo Mac & Cheese - The Ultimate Next Level Comfort Food

Let’s talk comfort food with a twist. This dish is what happens when mac and cheese grows up, goes to culinary school, and comes back with a slightly European accent. Orzo pasta meets a perfect cheese sauce (complete with secret ingredient that'll blow your mind) in this rich, savory, ultra-satisfying bake that’s just as good scooped straight from the pot as it is crisped up in the oven.

What You’ll Need:

• 2 cups orzo pasta

• 1 small onion, finely diced

• 2 cloves garlic, finely diced

• 4 cups chicken or beef stock

• 150g Gruyere or Emmental

• 150g Gouda

• 300g sharp cheddar

• 50g Parmesan

• 1 can cream of cheddar soup (This is a secret - don't tell anyone!!) 

• 100g butter

• 100g all-purpose flour

• 150ml 2% milk

• 1 can evaporated milk

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• A dash of Worcestershire sauce

• A pinch of MSG (optional but excellent)

• 3 green onions, sliced, for garnish

Step-by-Step:

1. Toast Your Orzo
Start by adding your orzo to a bit of oil in a pan over medium heat. Stir it often until it takes on a golden, toasty color. This adds a nutty depth that regular boiling just can’t give you.

2. Cook It Like Risotto
Add in your hot stock and a bit of salt. Cook the orzo until it's just shy of dry. You want it absorbent, not sticky, and definitely not swimming in liquid. A little moisture is fine though, since the sauce will finish the job.

3. Make the Cheese Sauce
In a separate pot (or earlier if you're a planner), melt butter and gently cook down your onions and garlic until soft and sweet, about 4 to 5 minutes. Sprinkle in the flour and stir constantly, letting it cook for a few minutes until the raw flour smell is gone.

Now slowly whisk in your warm milk and evaporated milk. No lumps allowed, so keep it moving. Once it’s smooth and bubbling, start adding your cheese gradually. Let each handful melt fully before adding the next. Toss in the cream of cheddar soup, paprika, garlic powder, onion powder, and MSG if you're using it. Simmer for about five minutes, then finish with a dash of Worcestershire sauce. Taste and tweak your seasoning as needed.

4. Bring It All Together
Combine the cheesy sauce with your cooked orzo in whichever pot is bigger. Stir gently over low heat until it all thickens up and clings together in one big, creamy, cheesy mass.

5. Serve It Up or Bake It Off
You can absolutely eat this as-is, garnished with green onions. Or go the extra mile: pour it into a greased casserole dish, sprinkle with extra cheese, and bake at 350°F for about 30 minutes until the top is golden, bubbling, and just begging to be cracked into with a spoon.

This one’s dangerously good. Whether you’re making it as a cozy dinner or a next-level side dish, it hits all the right notes: creamy, cheesy, savory, with just a little bite from the toasted orzo. Honestly, it never lasts more than a day in my fridge.

Let me know if you try it. Better yet, tell me what cheese combos you’d throw into the mix next time.