Name: Orzo Mac and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo.

Pour in the broth. Heat over low heat, stirring regularly, until all of the liquid is absorbed.

Stir in the cheese until melted.

Season with salt and pepper.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Orzo First 🍳
Lightly toast the dry orzo in butter for 2-3 minutes before adding liquid to develop a nutty flavor and prevent mushiness, elevating the dish beyond basic mac and cheese.
Use Chicken Broth Strategically 🍗
Heat your chicken broth before adding it to maintain consistent cooking temperature and prevent the orzo from clumping while ensuring the Velveeta melts smoothly.
Velveeta Melting Technique 🧀
Cut Velveeta into small cubes and add it off-heat or at very low temperature, stirring constantly to prevent separation and ensure a silky, lump-free sauce.
Season in Layers 🧂
Season the broth before cooking the orzo, then taste and adjust after adding Velveeta, as the cheese adds saltiness that affects the final flavor balance.
Rest Before Serving ⏱️
Let the finished dish rest for 3-5 minutes off heat before serving—this allows the sauce to set slightly and the flavors to meld, preventing a watery consistency.