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Mock-a-Roni

HaddyNae

"This recipe was created when my baked macaroni and cheese loving husband asked for something more individualized to minimize leftovers. It has been a weekly staple for several years now and our 6 year old now prefers this to traditional baked macaroni."
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Ingredients

1 h servings 365 cals
Original recipe yields 3 servings

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Melt butter in a saucepan over low heat; stir Cheddar cheese into melted butter until cheese starts to melt, 2 to 3 minutes. Add milk, egg, Italian seasoning, and black pepper to cheese mixture; cook, stirring constantly, until cheese sauce is smooth and thickened, about 5 minutes. Stir orzo into cheese sauce until evenly coated.
  4. Spoon orzo mixture into ramekins and top each serving with bread crumbs. Place ramekins in a shallow baking dish.
  5. Bake in the preheated oven until topping begins to brown, about 30 minutes. Allow 'mock-a-roni' to cool enough to handle ramekins without potholders, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 365 calories; 17.6 g fat; 33.8 g carbohydrates; 18.2 g protein; 109 mg cholesterol; 425 mg sodium. Full nutrition

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Reviews

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Delicious! I used light Velveeta in place of the cheddar, and used the Italian seasoning, to taste (personal preference). This baked up beautifully and tasted great! This made exactly 3 ramekins...