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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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
5 mins
total:
1 hr
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • Spoon orzo mixture into ramekins and top each serving with bread crumbs. Place ramekins in a shallow baking dish.

  • 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.

Nutrition Facts

365 calories; protein 18.2g; carbohydrates 33.8g; fat 17.6g; cholesterol 108.6mg; sodium 425.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2013
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 which was perfect for us. I liked how I was able to assemble this earlier in the day and just refrigerate it until I was ready to bake it. I will def be making this again YUM! Thanks for sharing.:) Read More
(3)

Most helpful critical review

Rating: 1 stars
06/20/2019
The best way to describe this was.... a pile of mush. The flavor wasn't very good and the orzo kind of cements into a ball of mush as soon as you put it on the plate. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/09/2013
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 which was perfect for us. I liked how I was able to assemble this earlier in the day and just refrigerate it until I was ready to bake it. I will def be making this again YUM! Thanks for sharing.:) Read More
(3)
Rating: 1 stars
06/20/2019
The best way to describe this was.... a pile of mush. The flavor wasn't very good and the orzo kind of cements into a ball of mush as soon as you put it on the plate. Read More
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