One Pot Orzo Mac and Cheese

1. Prep

Begin by grating the sharp cheddar cheese and microplaning the Parmesan cheese. Set aside. Measure out the orzo, chicken stock, and heavy cream. Ensure all ingredients are close at hand before you begin cooking.

2. Cook Orzo

Place a pot over medium heat and add the butter. Once it's foaming, pour in the 1/2 cup of dried orzo. Stir for about 2-3 minutes until the orzo is well coated in the butter and begins to gain a slightly toasty aroma. This step enhances the nutty flavor of the pasta. Add the cup of chicken stock to the pot with the orzo with a small pinch of salt, stirring to prevent any sticking. Allow the orzo to simmer gently, stirring occasionally, until it is al dente and the stock has mostly been absorbed, about 10 minutes.

3. Finishing Ingredients

Reduce the heat to medium low. Stir in the 1/4 cup of heavy cream and cook for another 2 minutes, allowing the mixture to thicken slightly. Turn off the heat and gradually mix in the grated sharp cheddar cheese and microplaned Parmesan cheese to the pot. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, you can adjust the consistency with a splash more cream or stock. You want to avoid cooking it on the heat after adding the cheese because that can cause the cheese to clump. Add the freshly ground black pepper to taste and serve immediately.