I have had a box of orzo sitting in my pantry for a couple of months now because I had no idea what to do with it. Every recipe I found was for a pasta salad and since pasta salad is not something I like to eat regularly, I have been putting off using it.
FINALLY I found something to do with this rice-like pasta that is not a cold salad, but a warm, luscious, simple version of Mac and Cheese.
There are few foods that automatically make me feel at home and mac and cheese is definitely one of those, right next to chocolate chip cookies and spaghetti and meatballs. Though Kraft holds a special place in my heart, I am always trying to find a “grown-up” version. This cheesy orzo makes the top of the list, especially since I doubled the cheese from the original recipe.
What can I say? I LOVE CHEESE.

ingredients
- 2 Tbsp olive oil
- 1/2 large yellow onion chopped
- 4 cloves garlic chopped
- 1 3/4 cups chicken or vegetable stock
- 2 cups orzo pasta
- 1 1/4 cups grated Parmesan
- Salt and freshly ground black pepper
- Garnish: freshly chopped parsley
instructions
- Preheat a medium saucepan over medium-high heat. Heat oil and then add in onion and garlic. Saute for 2 to 3 minutes. Pour in broth and bring to a boil. Stir in orzo and bring broth back to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally.
- Remove lid and stir in cheese. Season with salt and pepper to taste. Serve warm.

about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.