1 1/2 cups dry orzo pasta
2 cups shredded white cheddar cheese (about 5 oz)
3/4 cup + 1/2 cup feta cheese
2 cups milk
1 1/2 tbsp butter
1 1/2 tbsp flour
1/4 cup roughly chopped kalamata olives
1 cup canned fire roasted diced tomatoes
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees.
Bring a large pot of lightly salted water to a boil and cook orzo until al dente. Drain and set aside.
In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add the 1 cup milk and whisk until smooth. Add another 1/2 cup of milk (reserving 1/2 cup) and continue to whisk. Cook for four minutes while whisking. The mixture will get very thick!
Add the grated cheddar cheese and 3/4 cup feta, and stir well so that the cheese melts. Add the salt, pepper and oregano followed by the additional 1/2 cup of milk, diced tomatoes and olives. Stir well.
Once everything is smooth, add the cooked orzo and toss well. Pour into a 9″9" casserole pan (or individual sized oven-safe pans) and top with remaining 1/2 cup feta cheese.
Bake for 15 minutes. Let stand 10 minutes before serving.