Three Cheese Baked Orzo
Creamy, cheesy, and bubbling with a golden top, this Three Cheese Baked Orzo is the ultimate comfort food side dish. Tender orzo pasta is coated in a silky cheddar-parmesan cream sauce with melty mozzarella, then lightly baked until hot, creamy, and perfectly golden.
Servings 8 servings
Calories 400kcal
Cost $12 for entire recipe
Equipment
- Large pot
- colander
- Large deep skillet or sauté pan
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
- 9×13 baking dish
- Oven mitts
Ingredients
Pasta
- 16 ounces orzo pasta
- Water for boiling
- 1 tablespoon kosher salt
Sauce Base
- 3 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 2 1/2 tablespoons all-purpose flour
- 2 3/4 cups whole milk
- 1/3 cup heavy cream
- 2 ounces cream cheese softened
Seasonings
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Cheese
- 1 1/2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded low-moisture mozzarella cheese
- 2/3 cup freshly grated parmesan cheese
Topping
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Chopped parsley optional
- Red pepper flakes optional
Instructions
Cook the Orzo
- Bring a large pot of heavily salted water to a boil. Cook the orzo 1–2 minutes less than package directions until slightly under al dente. Reserve 1/2 cup pasta water before draining. Drain the pasta and set aside without rinsing.
Make the Roux
- In a large deep skillet over medium heat, melt the butter. Add the garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute until smooth, making sure not to brown the flour.
Build the Sauce
- Slowly whisk in the milk until smooth. Add the heavy cream and continue whisking. Cook for 3–4 minutes until lightly thickened. The sauce should still be smooth and pourable.
Season the Sauce
- Whisk in the kosher salt, black pepper, onion powder, paprika, and cream cheese. Stir until the cream cheese fully melts and the sauce becomes smooth and creamy.
Melt the Cheese
- Reduce the heat to low. Add the cheddar cheese gradually and stir until melted. Stir in the parmesan cheese, then add the mozzarella cheese and stir until smooth. Do not boil the sauce after adding the cheese. Add a splash of reserved pasta water if needed to loosen the sauce slightly.
Assemble
- Fold the cooked orzo into the cheese sauce until evenly coated. Transfer the mixture to a lightly greased 9x13 baking dish. Top evenly with mozzarella and parmesan cheese.
Bake
- Bake at 375°F for 6–8 minutes until hot and lightly bubbling around the edges. Broil for 30–45 seconds if desired for a golden cheesy top. Avoid overbaking to keep the orzo creamy.
Serve
- Let the baked orzo rest for 5 minutes before serving. Garnish with chopped parsley and red pepper flakes if desired.