Grownup twist on mac and cheese. This makes a large portion (8 servings), so you might want to cut recipe in half for a smaller family like mine.
16 ounces orzo pasta
Ingredients:
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
8 ounces sharp white cheddar cheese, shredded
6 ounces Monterey Jack cheese, shredded
1/2 cup crumbled Feta cheese
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 (14 oz.) can fired roasted diced tomatoes
2 cups baby spinach, chopped
1/2 cup Parmesan cheese
Directions:
- Spray a 9x13 inch pan with cooking spray; set aside.
- Cook the orzo according to the package directions; drain.
- While the orzo cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt the butter.
- Whisk in the flour until smooth and cook and stir for an additional 1-2 minutes.
- Stir in the milk, whisking constantly, until smooth. Cook, stirring frequently, for an additional 4-5 minutes, until mixture is thickened.
- Remove from heat and stir in the white cheddar and Monterey Jack cheese. Continue stirring until the cheese is completely melted. Stir in the Feta cheese.
- Stir the oregano, thyme, salt and pepper into the cheese sauce. Add the diced tomatoes (undrained) and the chopped spinach. Stir the mixture until the spinach has wilted slightly.
- Stir the cooked orzo into the cheese sauce. Preheat the broiler.
- Pour the mixture into the prepared baking dish and sprinkle with the Parmesan cheese.
- Broil for 2-3 minutes, or until the top is bubbly and lightly browned. Alternately, you can bake in a 400 degree oven for 15 minutes instead of broiling.
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