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Preheat oven to 375°F. Coat a 3-quart baking dish with cooking spray; set aside. Bring a large pot of water to a boil. Add orzo and cook according to package directions or until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, whisk together 1/2 cup milk and the flour until combined. Add remaining milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in fontina, 1/2 cup Parmesan, mustard, 1/4 teaspoon garlic powder, salt and pepper until smooth. Add sauce to orzo in pot along with broccoli. Stir until coated. Transfer mixture to prepared dish.
In a small bowl, combine breadcrumbs, paprika, oil and the remaining 1/4 teaspoon garlic powder; sprinkle evenly over orzo mixture. Sprinkle the remaining 2 tablespoons Parmesan over orzo mixture.
Bake, uncovered, for 15 to 20 minutes or until heated through.