Orzotto Mac + Cheese

2 cups chicken or vegetable stock
½ cup, plus 3 tablespoons dried orzo
1-3 tbsp unsalted butter, diced
¼ cup crumbled sweet Gorgonzola, or other hard cheese, plus extra if desired.
2 tsp thinly sliced chives

Bring a medium-sized pot of water to boil and season lightly with salt. Meanwhile, bring vegetable or chicken stock to a simmer in a small saucepan.

Blanch the orzo in the water for 3 1/2 minutes (or less if you're using a smaller-size orzo.) The pasta will still have a hard centre. Reserve a small amount of the cooking liquid, then strain pasta through a fine-mesh strainer.

In the empty pasta pot, add 1 small ladle of stock into a medium saucepan and bring to a simmer over medium-high heat.

Return drained pasta to the pot and stir vigorously. Reduce heat to medium.

Watch out! The pasta will want to stick together and to the bottom of the pan. When the pasta has almost completely absorbed the liquid, add another half-ladle of stock. Continue stirring constantly. Add more liquid once the previous bit is absorbed until the pasta is almost tender. In total, you will add about a cup of stock, though the exact quantity will vary depending on your pasta and the size of your pan.

When pasta is almost al dente, stir in about a tablespoon of the butter and keep stirring until it melts. Add crumbled cheese, stirring to melt, then season with a small pinch of salt and taste. Add additional salt, butter, or cheese if desired. (You may not need it.)

The pasta will continue to absorb liquid and the sauce will thicken after it is taken off the heat. Stir in another teaspoon of stock or pasta blanching liquid if needed. Fold in chives and serve immediately. Garnish with additional nubs of cheese if desired.

Recipe adapted from David Meyer.