Mac and cheese is the hallmark of comfort food. I’ve put a bit of a spin on this cheesy favorite by using orzo instead of elbow noodles, making it almost like a risotto-inspired mac and cheese. These little rice-shaped noodles give the dish a creamier texture.
Cook orzo in salted water according to package directions. Drain well; return orzo to pot.
Add butter, milk, cheeses, salt, pepper, and thyme. Stir together until cheeses have melted.
Adjust seasonings to taste; garnish with additional thyme. Best served immediately.