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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.

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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.

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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.

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

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Serve hot and enjoy!
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