• Bring milk to the boil with butter, salt, pepper and nutmeg. Add pasta and cook al dente according to the instructions on the packet, stirring occasionally. Stir in Gouda, let it melt, stir until it becomes smooth. Add Parmigiano Reggiano, stir in. Add smoked paprika, stir again. Place in serving pan (or casserole dish).
• Breadcrumbs: Melt butter, add panko, toast briefly, spread over the pasta and sprinkle with chives. Spread mozzarella on top.
• Place the dish in the preheated oven (250°C fan oven) and bake for 1-2 minutes in the upper half until the cheese has melted. Remove, sprinkle with chives again and serve in portions.
Alternatively, you can use Grana Padano instead of Parmigiano Reggiano.
ThoseWhoDoNotSpeak
That looks absolutely delicious! I love the smoky twist on mac and cheese.
Thank you for the detailed recipe and instructions!
2 Comments
*_Smoky Orzo’n’Cheese_*
*Ingredients (for 2 people):*
5 dl milk
2 tbsp butter
Salt
Pepper
Nutmeg
188g orzo pasta
100g grated Gouda
2 tbsp Parmigiano Reggiano
Smoked paprika
Breadcrumbs:
38g butter
3 tbsp Panko
1½ tbsp chives, finely chopped
¼ handful grated mozzarella
*_Preparation_*
• Bring milk to the boil with butter, salt, pepper and nutmeg. Add pasta and cook al dente according to the instructions on the packet, stirring occasionally. Stir in Gouda, let it melt, stir until it becomes smooth. Add Parmigiano Reggiano, stir in. Add smoked paprika, stir again. Place in serving pan (or casserole dish).
• Breadcrumbs: Melt butter, add panko, toast briefly, spread over the pasta and sprinkle with chives. Spread mozzarella on top.
• Place the dish in the preheated oven (250°C fan oven) and bake for 1-2 minutes in the upper half until the cheese has melted. Remove, sprinkle with chives again and serve in portions.
Alternatively, you can use Grana Padano instead of Parmigiano Reggiano.
That looks absolutely delicious! I love the smoky twist on mac and cheese.
Thank you for the detailed recipe and instructions!