This orzo mac and cheese is a one-pot, smoky, spiced twist on the classic - orzo toasted in butter with smoked paprika, cumin, and cayenne, then simmered in vegetable stock and cream until tender and saucy. Half the cheddar gets stirred into the orzo, the other half goes on top and under the grill until golden and bubbling (and gorgeous!). It's ready in about 20 minutes and uses just one pan.

It's the perfect side dish paired with an entire host of mains options, but is also just as good scooped into a bowl with some garlic bread when you just need a cozy comfort food hit.

If you love cheesy comfort food, try my baked mac and cheese for the classic version. For more orzo recipes, my marry me orzo, Cajun sausage orzo, and creamy lemon orzo are all reader favorites and for good reason!

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

• Orzo: It gets toasted in the spiced butter before the liquid goes in, which gives it a nutty flavor and helps it cook more evenly. Also called risoni.
  
• Butter: The base for sautéing the onion and toasting the orzo. Adds richness that oil can't match in a cheese dish.
  
• Onion and garlic: These are both finely chopped and then sautéed in the butter as the aromatic base.
  
• Spices - smoked paprika, cumin, cayenne, oregano: This is what makes this version different from a plain mac and cheese. The smoked paprika adds warmth and color, the cumin adds earthy depth, the cayenne gives a gentle heat, and the oregano ties it together. 
  
• Vegetable stock: The orzo cooks directly in this, absorbing the flavor as it simmers - you won't go back to plain orzo after, trust me!
  
• Heavy cream (double cream): Combined with the stock, this gives the orzo its creamy, saucy texture without needing a roux.
  
• Cheddar cheese: Half gets stirred into the cooked orzo for a cheesy sauce, the other half goes on top and under the grill for a golden, bubbling crust. Use mature cheddar for the best flavor.

How to Make Orzo Mac and Cheese

Here's a quick overview of making this recipe - the full quantities and ingredients are in the recipe card at the bottom of the page.

Step 1: Sauté the Aromatics

Heat the butter in an oven-proof pan and add the diced onion and minced garlic. Sauté for 4-5 minutes, stirring often, until softened and fragrant.

Step 2: Toast the Orzo with Spices

Add the smoked paprika, cumin, cayenne, and oregano. Let the spices bloom for a minute, then add the dried orzo. Toast in the spiced butter for another minute or so, stirring to fully coat every piece of pasta in the spices and butter.

Step 3: Simmer in Stock and Cream

Add the vegetable stock and cream. Stir, then simmer on low heat for about 8 minutes until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 4: Stir in the Cheese

Remove the pan from the heat and stir through half the grated cheddar until melted and creamy.

Step 5: Grill the Top

Sprinkle the remaining cheddar over the top of the orzo. Grill for about 5 minutes until the cheese is golden brown and bubbling.

Step 6: Serve

Serve immediately while the cheese is still stretchy and the orzo is creamy.

Expert Tips

• Toast the orzo: This is the step most people skip and shouldn't! Cooking the dried orzo in the spiced butter for a minute before adding liquid gives it a nutty, toasty flavor and helps it cook more evenly. Takes an extra minute but so worth it.
  
• Use an oven-proof pan: Since the final step is grilling, you need a pan that can go under the grill. Cast iron or stainless steel both work. If your pan isn't oven-proof, transfer to a baking dish before adding the top cheese.
  
• Don't overcook the orzo: Check at 8 minutes - you want it al dente with a slight bite. It'll continue cooking slightly under the grill.
  
• Stir often during simmering: Orzo sticks. Give it a stir every couple of minutes to prevent the bottom from catching.
  
• Use mature cheddar: Sharp, mature cheddar gives a much stronger, more flavorful cheese sauce than mild. This matters when cheese is one of only a few ingredients.

What to Serve with Orzo Mac and Cheese

This is a rich, cheesy dish that works as a main or a side - but I do love it as a side dish paired with something more simple, like peri-peri grilled tofu kebabs - some grilled chicken or steak would also be potentially good options.

• Garlic bread (the classic pairing)
• A simple green salad to cut through the richness
• Alongside roasted vegetables or steamed broccoli
• As a side dish at a barbecue or dinner party

Storage

• Refrigerator: Store leftovers for up to 3 days. The orzo will absorb more liquid as it sits and firm up - add a splash of cream or milk when reheating to loosen it.
  
• Reheating: Reheat on the stove with a splash of milk or cream for the creamiest result. Add more cheese on top and re-grill for a fresh golden crust. Microwave works for individual portions.
  
• Freezing: Not recommended - the cream sauce can split and the orzo texture changes when frozen.

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