Cheesy Marsala Orzo

My version of mac and cheese. Adapted from a Giada recipe, this pasta is just incredible. I cannot keep myself away from this stuff for some reason. It is a bit more healthful than regular mac and cheese and it goes with a large array of proteins. You can serve this with steak, chicken or fish or on its own with a side of steamed veggies for a vegetarian option. This is also a great potluck dish and it is fairly easy to make large portions - I have made it at least three times for 15 or more. It can be prepared one day ahead and baked on the day of. Good luck trying to resist eating the leftover ten minutes after you are finished with dinner.

Makes about six servings ish

Preheat oven to 350

-One Pound Orzo pasta (you can use whole wheat or regular semolina orzo)
-1.5 boxes of Central Market or Pacific chicken broth
-Frozen Peas (at least a half bag - more to preference)
-Shallots - 6 large, thinly sliced (or more if desired)
-4-6 garlic cloves, minced
-Butter, 2-3 tablespoons
-Cream, 2 tablespoons
-Marsala (I use Holland House - I cannot stand any others for some reason) - at least half a bottle, 3/4's - one whole bottle is better
-About a cup of shredded Fontina
-about a cup of shredded mozzarella (or diced fresh mozzarella - whichever you have on hand)
-Italian style breadcrumbs or panko mixed with thyme

Fill a stockpot with chicken broth and bring to boil. Once boiling, add orzo and cook per instructions. (The idea is to cook the orzo in the broth and then reserve all liquid for casserole - fill enough to allow the pasta to absorb the broth and have a little extra, but not so much that the orzo is swimming in the broth after being cooked. Should be a thick, stew like substance).

It a large skillet, add a couple tablespoons butter (and a dab of truffle or olive oil to keep from browning) over medium-low heat. Then add shallots, garlic (properly seasoned) and saute until glassy. Increase heat and add Marsala and reduce only to the point the alcohol is cooked off. Once reduced add remaining butter and cream, and more Marsala to taste.

Once Orzo is cooked pour into a greased casserole, add the wine sauce once finished. Stir in freshly ground black pepper, cheeses, and peas. If more liquid is needed adjust at this point (add any combination of cream, Marsala, or chicken broth). top with bread crumbs and bake for about 30 minutes or until done.