Orzo Mac and Cheese
227kcal
Ingredients
- 2 tablespoon butter
- 1 diced onion or shallot
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon cayenne chili
- 0.5 teaspoon oregano
- 1 cup orzo
- 400 ml vegetable stock
- 100 ml heavy cream
- 100 g grated cheddar cheese
Method
- Heat the butter in your pan and add the diced onion and garlic cloves. Sauté for 4-5 minutes, stirring often, until softened and fragrant.2 tbsp butter, 1 diced onion or shallot, 2 garlic cloves
- Add the spices and let them bloom for a minute before adding in the dried orzo to toast in the spices for another minute or two, stirring to fully coat the orzo in the spices and butter.1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp cayenne chili, 0.5 tsp oregano, 1 cup orzo
- Add the vegetable stock and cream, simmering the orzo on low heat until al dente (~8 minutes).400 ml vegetable stock, 100 ml heavy cream
- Remove the pan from the heat and stir through half the grated cheese.50 g grated cheddar cheese
- Sprinkle the remaining cheese over the top of the orzo and grill for 5 minutes or until the top is golden brown and bubbling.50 g grated cheddar cheese
Nutrition
Serving1gCalories227kcalCarbohydrates23gProtein8gFat12gSaturated Fat7gPolyunsaturated Fat5gCholesterol32mgSodium255mgFiber2gSugar2g
Notes
- One-pot: Orzo cooks in the stock and cream - no separate boiling needed.
- Toast the orzo: Cook in spiced butter for 1 minute before adding liquid.
- Cheese: Half stirred in, half grilled on top.
- Storage: Fridge 3 days. Add milk/cream when reheating. Not suitable for freezing.