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Orzo Timbales with Fontina Cheese

Take mac and cheese to a new level using orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for perfect individual servings.—Gilda Lester, Millsboro, Delaware
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings


  • 1 cup uncooked orzo pasta
  • 1-1/2 cups shredded fontina cheese
  • 1/2 cup finely chopped roasted sweet red peppers
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 large eggs
  • 1-1/2 cups 2% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Minced fresh parsley, optional


  • Preheat oven to 350°. Cook orzo according to package directions for al dente; drain. Transfer to a bowl. Stir in cheese, peppers and olives. Divide among six greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
  • In a small bowl, whisk eggs, milk, salt and nutmeg; pour over orzo mixture. Bake 30-35 minutes or until golden brown. Let stand 5 minutes before serving. If desired, run a knife around sides of ramekins and invert onto serving plates. If desired, sprinkle with parsley.
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