Cheesy Orzo

Many people think Orzo is rice.  Orzo is, in fact, pasta.  Little tiny morsels of pasta.  I love Orzo.  It is a great filler for soups and can be a stand-alone side dish.  This easy Cheesy Orzo is one of my favorite ways to cook it.

Cheesy Orzo

1 cup Orzo pasta
1" piece of Velveeta Cheese, cut into chunks
1 Tbsp. sea salt
1 tsp. ground pepper
1/2 can evaporated milk (more or less)
2 Tbsp. real butter
2 quarts of water

Bring 2 quarts of water to a boil and add the Orzo.  Boil for about 10 to 12 minutes, or until Orzo is tender.  I generally spoon out a couple of pieces, cool it and taste it to make sure it is tender.  Drain all the water off of the Orzo.  Reduce heat and add butter, chunks of Velveeta cheese, evaporated milk, salt and pepper into the Orzo.  Stir well until all cheese is melted and it is creamy.   

Pasta sets up thicker as it cools, so be sure to add enough evaporated milk so it is creamy and not sticky.

Enjoy!