Ingredients

• Kosher salt
• 1 pound orzo
• 1 stick (8 tablespoons) butter
• 6 jalapeno peppers; 4 seeded and finely chopped, 2 sliced with seeds
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• Freshly ground pepper
• 2 cups shredded sharp Cheddar
• 4 ounces cream cheese
• 2 cups panko
• 2 Fresno chile peppers, sliced

Directions

1. Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain.

2. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the Cheddar and cream cheese and stir until melted.

3. Combine the orzo with the sauce and transfer to a casserole dish.

4. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles.

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