Edy Massih Tops His Orzo Macaroni and Cheese with Aleppo Breadcrumbs: 'Spicy, Crunchy, Ooey and Gooey!'

Edy Massih's mac and cheese is "an immediate crowd-pleaser," says the chef-owner of Edy’s Grocer in Brooklyn.

"Spicy, crunchy, ooey and gooey!" he says of the dish, which he includes in his Keep It Zesty cookbook. "It’s as easy as pouring hot cream over shredded cheese to melt and stirring in the orzo. Then just throw it in the oven to bake, and voilà!”

If the ease of the recipe isn't enticing enough then the pop of flavor from the crispy topping — made with panko, sesame seeds and Aleppo pepper — should do the trick. "The topping adds a delicious crunch and elevates the dish from a classic childhood comfort food to a classy dish sure to impress any guests," says Massih.

If you don’t have Aleppo pepper (a mildly hot chile) use cayenne. Or, "for those who can’t handle as much spice, just leave it out of the breadcrumbs," says Massih.

The recipe can easily be prepped days ahead of serving. He says: "Add everything to the baking dish, breadcrumbs and all, cool completely, and refrigerate for up to three days before baking."

Edy Massih's Baked Orzo Macaroni and Cheese with Aleppo Breadcrumbs

Cooking spray

1½ cups panko (Japanese-style breadcrumbs)

½ cup white sesame seeds

¼ cup extra-virgin olive oil

2 Tbsp. Aleppo pepper

2½ tsp. kosher salt, divided, plus more for cooking water

1½ lbs. uncooked orzo (about 3¾ cups)

¾ cup whole milk

¾ cup heavy whipping cream

1½ lbs. sharp cheddar cheese, shredded (about 6 cups)

2 tsp. black pepper

1. Coat a 13x9-inch baking dish with cooking spray; set aside.

2. Cook panko and sesame seeds in a dry medium skillet over medium heat, stirring constantly, until golden brown, about 8 minutes. Transfer to a medium heatproof bowl; wipe skillet clean. Add oil and Aleppo pepper to skillet; cook over medium, stirring often, until Aleppo pepper is dark and crispy, about 4 minutes. Pour oil mixture over breadcrumbs; add 1 teaspoon of the salt; stir until well-combined. Let cool completely at room temperature.

3. While breadcrumbs are cooling, preheat oven to 400°. Bring a large pot of salted water to a boil over high heat. Add orzo; cook over high, stirring occasionally, according to package directions for al dente. Drain well; set orzo aside.

4. Bring milk and cream to a simmer in a small saucepan over medium-low heat, stirring occasionally; remove from heat. Sprinkle cheese in an even layer in bottom of prepared baking dish. Pour hot milk mixture over cheese. Add cooked orzo, black pepper and remaining 1½ teaspoons salt; stir until well-combined. Sprinkle cooled breadcrumb mixture in even layer over top. Bake in preheated oven until bubbly and golden brown, 25 to 30 minutes. Serve immediately.

Serves: 8
Active time: 45 minutes
Total time: 1 hour, 10 minutes