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!!!
– 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.