INGREDIENTS
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