Can I use a different type of pasta?

Yes. You can replace the orzo for 8oz of another short cut pasta variety like macaroni, penne, cavatappi, gemelli or casarecce.

Can I make this recipe gluten-free?

Yes, substitute the orzo with gluten-free orzo or any gluten-free pasta and either omit the breadcrumb component or use gluten-free breadcrumbs for the topping.

How can I make this vegetarian?

Use vegetable broth instead of chicken broth and omit the bacon, using olive oil to toast the breadcrumbs instead.

Can I make this recipe ahead of time?

Technically yes, you can. But keep in mind that the orzo will absorb much of the sauce. Add a splash or water or milk when re-heating to loosen things up and make it saucier.

How should I store the leftovers?

Store leftover orzo in an airtight container in the fridge for up to 4 days. If you don’t want the breadcrumbs to get soggy, store them in a separate airtight container and re-assemble the meal when reheating.

How can I make this lower in fat?

You can try replacing the heavy cream with half and half or milk and/or omit the bacon Parmesan breadcrumbs.

Super Cheesy Orzo Mac and Cheese with Bacon Breadcrumbs

Description

Creamy orzo mac featuring three cheeses and crispy bacon breadcrumbs. Be still my cheese-loving heart, this is a good one.

Ingredients

Scale

Orzo

2 tablespoons butter
1 shallot, minced
3 cloves garlic, minced
1 1/2 cups orzo, uncooked
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
2 1/2 cups chicken broth
1 cup heavy cream
1 heaping cup grated sharp cheddar cheese
1 heaping cup grated gruyere cheese

Bacon Breadcrumbs

4 slices bacon, chopped
1/2 cup panko breadcrumbs
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
fresh or dried parsley, for serving

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

In a large pot or Dutch oven heat the butter over medium heat. Add the shallot and sauté until softened, about 3 minutes. Add the minced garlic and sauté another 60 seconds, until fragrant. Stir in the orzo, tossing it with the butter, shallot and garlic, letting it toast in the pan for a few minutes. This adds a toasty layer of flavor to the orzo.
Stir in the salt, pepper, smoked paprika and ground nutmeg, then add the chicken broth and heavy cream. Bring to a simmer and cook at a simmer/low boil for 12 minutes, until the orzo is al dente. Turn off the heat and stir in the cheddar and gruyere cheeses, until fully melted. This recipe is designed to be very saucy- the orzo soaks up a LOT of liquid as it cools so while the mixture may seem ‘loose’- it thickens up the longer it sits. (Plus who doesn’t like extra creamy, cheesy, saucy mac and cheese!?)
While the orzo is cooking, make the bacon breadcrumbs. In a small skillet, cook the bacon pieces over medium heat until crispy, about 5-7 minutes. Remove chopped bacon to a paper towel. Drain all but about a tablespoon of bacon grease. Add the breadcrumbs to the remaining bacon grease, toasting the crumbs until golden brown. Stir in the Italian seasoning. Pour the crumbs into a small bowl and fold in the cooked bacon and Parmesan cheese.
Serve orzo topped with the crispy bacon Parmesan crumbs and chopped parsley, if desired.

Notes

Refer to above blog post for expert tips, in-depth ingredient information and substitution ideas and answers to frequently asked questions.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 1/8 recipe
Calories: 393
Sugar: 2.4 g
Sodium: 848.9 mg
Fat: 26.3 g
Carbohydrates: 22.4 g
Fiber: 1.1 g
Protein: 16 g
Cholesterol: 71.7 mg