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!
Ingredients and Directions:
2 Tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced or pressed
2 cups chicken broth
2 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.
