This recipe combines three of my favorite things, lemon; pasta; and cheese. This is my version of a grown up herb mac n’ cheese. The first time I made this I rushed the recipe and ended up with crunchy orzo (yuck) be patient and the results are well worth it.


  • 2 T. Olive Oil
  • 1 T. Butter
  • 2 C. Orzo Pasta
  • 1 Large Clove Garlic-minced (about 2 t.)
  • 1 1/2 C. Chicken Broth/Stock
  • 1 T. Fresh Thyme Leaves-minced
  • 2-3 T. Fresh Lemon Juice
  • 1 C. grated Parmesan Cheese
  • 1/4 t. Salt
  • Freshly Ground Pepper to taste


  1. Melt oil and butter in a medium pot over medium heat.
  2. Pour orzo into pot and cook while stirring until it begins to toast (about two min).
  3. Stir in minced garlic and stir for about one min or until incorporated.
  4. Stir in chicken broth, increase heat and bring to a boil.
  5. Reduce to simmer and cook until orzo reached desired tenderness and most of the liquid has been absorbed (about 8-10 min).
  6. Remove pot from heat and stir in parmesan cheese, fresh thyme lemon juice salt and pepper.
  7. Serve warm.

(I have found adding fresh vegetables such as mushrooms, asparagus or peas have fantastic results.)

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