Dish | Risotto Macaroni and Cheese

The other night I had huge craving for Mac and Cheese and Kraft was just not going to cut it. I used the recipe below and decided to mix it up a little by switching out the regular old elbow macaroni with orzo. It gave it more of a velvety rice taste in a decadent sauce. My tastes have changes a lot since childhood but comfort food never seems to fail.
Enjoy!












Ingredients
Orzo Pasta (small rice shaped pasta)
Shallots
Garlic
Chicken Stock
Water
Heavy Cream
Parmesan Cheese
Fontina Cheese
Butter
Salt
White Pepper


Directions
In a frying pan heat 3 to 4 tablespoons of oil, add t tablespoons of minced shallots, 1 tablespoons minced garlic and let brown a little. Add the orzo pasta and lightly brown, add 2 cups of heated chicken stock and cook until the pasta is al dente (Add extra stock if the liquid is very low and the pasta is not done).
Add the Parmesan and Fontina cheese, stir until the sauce is creamy. Finish it off with a little heavy cream and of course butter (let's be honest-everything tastes better with butter!) Then just salt and pepper to taste!

Mangia!