Recipe: Creamy Baked Orzo with Goat Cheese

This was not what I was expecting… I thought it was going to be creamier than what it was, but I might have baked it for too long and it dried out. I will definitely have to try this recipe again. Even if it turns out the same, it’ll be okay because it tasted just like mac and cheese!!!

Creamy Baked Orzo with Goat Cheese

– 1 1/2 cups orzo
– 1 tablespoon extra-virgin olive oil
– 1 small onion, finely chopped
– 1/2 teaspoon chopped thyme
– 6 ounces fresh goat cheese, at room temperature
– 3 ounces cream cheese, at room temperature
– 1/2 cup milk
– 1 tablespoon chopped flat-leaf parsley
– Kosher salt and freshly ground pepper
– 2 tablespoons grated pecorino cheese

1. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orzo until al dente. Drain.

2. Meanwhile, in a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from the heat.

3. Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top. Bake for about 25 minutes, until lightly browned.