Ingredients:

  • 1 cup (200 g) uncooked orzo pasta
  • 2 tablespoons (30 g) unsalted butter
  • 2 cups (480 ml) chicken or vegetable broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground pepper, to taste
  • 1/2 cup (50 g) breadcrumbs (preferably panko)
  • 2 tablespoons (30 g) melted butter
  • 1/4 teaspoon paprika

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente; drain.
  3. In the same pot, melt the butter over medium heat. Whisk in the broth and heavy cream; bring to a simmer. Stir in cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
  4. Fold the cooked orzo into the cheese sauce until well-coated.
  5. In a small bowl, mix breadcrumbs with melted butter and paprika until coated.
  6. Pour the orzo mixture into an oven-safe baking dish and spread evenly. Evenly sprinkle the breadcrumb topping over the orzo.
  7. Bake in the preheated oven for 20 minutes, until bubbly and golden brown on top.
  8. Allow to cool slightly before serving. Enjoy!