• In large pot of boiling salted water; cook orzo for about 6 minutes or until al dente. Drain and rinse; set aside.
• Return pot to burner; heat oil over medium-high heat. Stir in flour; whisk until smooth. Pour in milk in slow, steady stream, whisking constantly. Cook, whisking constantly, over medium-high heat for 4 minutes or until thickened. Remove from heat. Add cheese, stirring until melted. Stir in orzo.

Recipe provided by Chef Sharon Sanders