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Macaroni and cheese is such a hit amongst my girls but I was looking for something homemade (and with a twist), rather than a generic boxed mac and powdered cheese.

I found this recipe on the Food Network website thanks to Rachael Ray.  I modified it a bit–I had the orzo but was fresh out of Parmigiano or Romano cheese.  Honestly, I don’t think I’ve ever even owned either of these fromages but if you happen to have them on hand, lucky you.


Anyhow, here’s a gooey, flavorful, easy side dish that’s ready in under twenty minutes!

008-5914556Ingredients and Directions:

2 Tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced or pressed
2 cups chicken broth
010-58899362 cups orzo pasta
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 teaspoon basil
Salt and pepper to taste

Preheat a large pan with a lid over moderate head.  Add oil, onion and garlic and saute for about three minutes.  Add broth to pan and bring to a boil.


Stir in orzo and return broth to a boil.  cover the pot and reduce heat until mixture is at a gentle simmer.  Cook for 15 minutes, stirring occasionally, or until liquid is absorbed and the pasta is tender.


Stir in the cheese until melted.  Season with salt, pepper and basil.

Serve hot and enjoy!

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