Take mac and cheese to a new level using orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for individual servings.
—GILDA LESTER MILLSBORO, DE
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
1 cup uncooked orzo pasta
1 1/2 cups (6 ounces) shredded fontina cheese
1/2 cup finely chopped roasted sweet red peppers
1 can (2 1/4 ounces) sliced ripe olives, drained
2 eggs
1 1/2 cups 2% milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Minced fresh parsley, optional
1. Preheat oven to 350°. Cook orzo according to package directions for al dente; drain. Transfer to a bowl. Stir in cheese, peppers and olives. Divide among six greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
2. In a small bowl, whisk eggs, milk, salt and nutmeg; pour over orzo mixture. Bake 30-35 minutes or until golden brown. Let stand 5 minutes before serving. Run a knife around sides of ramekins and invert onto serving plates. If desired, sprinkle with parsley.