- 8 oz bacon, diced
- 2 cloves garlic, chopped
- 2 Tbl Better Batter All-Purpose Flour
- 2 1/2 c whole milk
- 8 oz shredded Gruyere cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb gluten-free orzo pasta
- 1 1/2 c frozen peas
- 1/4 c grated Parmesan
- Cooking spray
Preheat and prepare. Preheat the oven to 400 degrees. Lightly spray a 2-quart oven-proof dish with cooking spray. Set aside.
Cook the bacon. In a large skillet over medium heat, cook the bacon 8-10 minutes or until crispy. Remove to a plate lined with paper towels. Crumble bacon. Drain off all but 3 Tbl bacon fat.
Make the cheese sauce. To the remaining bacon fat, add garlic and cook one minute. Whisk in flour and cook one additional minute. Add milk and whisk constantly, bringing the mixture to a simmer and cook for 5-7 minutes or until thickened. Stir in Gruyere cheese, salt, and pepper. Sauce should be smooth. Set aside.
Boil the pasta. Meanwhile, bring a medium pot of water to a boil. Add the orzo and cook 2 minutes less than package directions. Drain then stir orzo into the cheese sauce with peas and cooked, crumbled bacon. Transfer orzo mixture into the prepared baking dish. Top with Parmesan cheese.
Bake. Bake orzo at 400 degrees for 20 minutes or until lightly browned and bubbling. Serve immediately.
Adapted from Family Circle Magazine
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