Mmmm… now that Fall is coming, I am ready! I have new recipes, I have enthusiasm, I have sweaters! I also have two small children who will eat anything with pasta and cheese, so I’m really glad to be able to add this recipe to our regular rotation on the family menu. It’s a quick dish that is done in roughly half an hour and can be served with a large tossed salad.
Tuscan Mac and Cheese
- 1 1/2 c. orzo
- 8 oz. shredded Provolone cheese
- 2 c. 2% milk
- 2 Tbsp. +1 Tbsp. butter
- 2 Tbsp. flour
- 1 4 oz. can sliced olives
- 1 c. roasted red peppers, diced
- 1 small onion, diced
- 1 1/2 c. frozen peas
- 2-3 cloves garlic, minced
- salt and pepper to taste
Cook the orzo according to package instructions and drain. Toss through with 1 Tbsp butter and set aside.
In a large saute pan, heat about 1 Tbsp. olive oil and add the onions to saute until tender. Dice the roasted red peppers and along with the olives, garlic and peas add to the pan. Stir in the orzo.
In a heavy bottomed sauce pan, melt the 2 Tbsp. butter until crackling. Whisk in the flour. Stream in the milk and add the cheese, continuing to whisk during the additions so that the sauce does not become lumpy. Then, pour the sauce over the orzo mix in the skillet and stir well.
Place the skillet in a 400 degree oven for 10 minutes, or until the cheese is bubbling and browned. Serve hot with feta cheese crumbled over the top.