One Pot Orzo Mac and Cheese
This One Pot Orzo Mac and Cheese is creamy, cheesy, and ready in just 25 minutes. Toasted orzo cooks right in the creamy sauce for an easy one-pan meal or side dish.
Servings: 4
Ingredients
- 2 tablespoons Unsalted Butter
- 1 cup Orzo Pasta uncooked
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cayenne
- ¼ teaspoon Dry Mustard
- 2 cups Chicken Broth plus more as needed
- ½ cup Half and Half
- 6 ounces Cheddar Gruyere Cheese freshly grated (about 1½ cups)
Instructions
- Toast the orzo: 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 for about 2 minutes, stirring frequently, until the orzo is lightly toasted.
- Add the liquids: Pour in the chicken broth and half and half. Stir to combine and bring to a gentle simmer.
- Cook the orzo: Reduce the heat as needed to maintain 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 additional chicken broth as needed if the liquid is absorbed before the orzo is cooked through.
- Add the cheese: Remove from the heat and stir in the freshly grated cheese until melted and creamy. Taste and adjust the seasoning as needed. Serve immediately.
Notes
- Orzo cook time: The exact cook time will vary depending on the brand of orzo, heat level, pan, and how frequently you stir. Mine took about 15 minutes. If most of the liquid is absorbed before the orzo is al dente, add additional chicken broth a splash at a time. You want some creamy liquid remaining before adding the cheese.
- Cheese: I use 6 ounces (about 1 1/2 cups) of freshly grated Cheddar Gruyere. Cheddar, Gruyere, Monterey Jack, fontina, or a combination of cheeses that melt well can also be used. Grate the cheese yourself for the smoothest sauce, since pre-shredded cheese often contains anti-caking ingredients.
- Broth: Vegetable broth can be substituted for the chicken broth to make this recipe vegetarian.
- Half and half: Heavy cream can be substituted for a richer sauce.
- Salt: The amount needed will depend on the saltiness of your chicken broth and cheese. Taste after adding the cheese and adjust as needed.
- Cayenne: The cayenne adds a subtle kick rather than making the orzo particularly spicy. Reduce or omit it if you prefer.
- Consistency: The orzo will continue to thicken as it sits, so it should look slightly looser than you want when you turn off the heat. Serve immediately for the creamiest consistency. If needed, stir in a splash of chicken broth or half and half to loosen the sauce, including when reheating leftovers.
Nutrition
Calories: 429kcal | Carbohydrates: 32g | Protein: 21g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 652mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 1mg | Calcium: 480mg | Iron: 1mg
