In a saucepan
over medium-high heat, add the butter to melt
. Once the butter
has melted, reduce the heat, add the flour and stir to create a roux; the roux should be pale blond in color. Once the roux is made, reduce the heat again to low, add the milk
, stirring into the roux and cooking until the roux
has thickened. Finally, add the blue cheese, 1 cup at a time, until all the cheese has been added and well blended. Season with the salt and pepper blend
. Remove from the heat and continue to stir to ensure consistency.
Once the sauce has been prepared, add the orzo
and stir to incorporate into the cream sauce
. Allow the orzo to warm with the sauce, then remove from the heat and serve. This has a shelf life of 5 days.