Toasted Orzo Mac & Cheese

2cups Orzo pasta
1 small onion fine dice
2 cloves garlic fine dice
4cups chicken or beef stock
150g Gruyere or Emmental cheese
150g Gouda
300g Sharp Cheddar
50g Parmesan
1 can Cream of Cheddar soup (Secret ingredient)
100g butter
100g AP Flour
150ml Milk 2%
1 can evaporated milk
1tbsp Paprika
1tsp garlic powder
1tsp onion powder
1 dash Worcestershire sauce
1 pinch MSG
3 green onions (garnish)

Toast Orzo in a bit of oil in a medium heat pan. Toss/stir frequently until golden brown in colour. Add in hot stock, season with salt. Cook until as dry as you dare to get it without it sticking. The sauce will loosen it up of course and you'll need to cook it down with the sauce a bit anyway so if it's a touch soupy, no worries.

In another pot (or ahead of time) sweat onions and garlic in butter for 4-5 minutes. Sprinkle in flour and cook roux for a few minutes until raw flour smell has disappeared. Add in heated (at least warm) milk+evaporated milk slowly and whisk constantly to avoid lumps. Once incorporated and simmering, begin adding cheese slowly, allowing to melt before adding more. Add in soup and seasonings and simmer for 5min. Finish with Worcestershire and adjust to taste with salt.

Toss Orzo into sauce or sauce into Orzo and cook on low heat until thiccc. Garnish with sliced green onions or put into greased casserole dish, add more cheese on top, and bake at 350°F for 30ish minutes or until cheese is crispy and golden.