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The best thing about this dish is that you can make it different every time by switching up the cheese. When melting the butter, it should bubble gently and should not go brown. When making the roux, keep it to low heat.Taste and season with some more salt and black pepper if needed. Then, add dijon mustard, and spices and mix again.Īdd your shredded cheese and stir with a spatula until it melts.Īdd the cooked orzo and stir until everything is well coated. Gradually add the milk while whisking constantly to prevent any clumps from forming. Once bubbling, add the flour and whisk until it dissolves.
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In the meantime, start with the cheese sauce. Make sure to follow the instructions on the packaging. We like to use soy or almond milk.įirst, add orzo to boiling water and cook until al dente.
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