I told you the other day about how I was wearing all the spring colors because yay spring. I love spring. The sunshine. The warmth. The flowers.
But while I’m just getting used to it, tipping my toes outside to see if it is warm enough for a walk each day, the bugs need to adjustment phase. They are all out full blast.
We see bugs in the house year round with no idea from where they have come. Lady bugs, spiders, these creepy beetles.
And now that it’s even a little nice out all the bugs are out. Not even one or two days of nice bug free weather. Walks now include swatting my way through swarms of gnats. Ducking from flies. Running from bees. I even had one of those tiny gnats caught in my lipstick one day and it wasn’t even that nice out.
I am not complaining. I am not. I do not permit myself to complain about warm weather. There is no such thing as too hot or too windy or too sunny when it is reasonably nice out and there is no snow on the ground. Since bugs come with warm weather, I cannot complain about them either.
However, if they could mind their business and stay outside, that would be fantastic.
You know what else is fantastic? This Stovetop Orzo Macaroni and Cheese. As a kid I grew up on Kraft and Velveeta macaroni and cheeses. Kraft was pure comfort food, a little lighter than the Velveeta and perfect for if I was under the weather. Velveeta was indulgence and even better with some broccoli in it (it should really come as no surprise I was the kid that liked broccoli).
There was no such thing as baked macaroni and cheese and there still isn’t in my world. You lose that goo factor. The creaminess that made me fall in love with macaroni and cheese in the first place.
I don’t eat too many things out of boxes these days, so I needed a replacement and this is so it. It is insanely easy to make, a genuine thirty minute meal, and it is packed with gooey, cheesy, flavor, that is only enhanced by a heavy dose of black pepper.
I used parmesan and gruyere in this recipe along with the orzo, but as I am so often telling you, use what you love and have on hand. Mix it up to see what different flavor combinations you can create. No one will complain about some hot and cheesy macaroni!
Stovetop Orzo Macaroni and Cheese #SundaySupper
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 ½ cups water
- 2 cups milk (I used skim, use what you love)
- 8 ounces orzo pasta
- 1 teaspoon ground mustard
- 1 teaspoon freshly ground black pepper
- 2 cups freshly grated cheese (I used gruyere, use any gooey, easily melted cheese you love)
- 1 cup freshly grated parmesan cheese
Instructions
- Heat a large pot over medium heat. Melt the butter and stir in the flour until well combined. Whisk in 1 cup of water until fully incorporated. Stir in the remaining water and milk and bring to a simmer. Add the pasta, mustard, and pepper, and simmer about 8 minutes, until the pasta is al dente, stirring occasionally.
- Stir in the cheeses until melted and serve immediately. This is going to be best served fresh, but it may be stored in an airtight container in the refrigerator for up to 3 days. Eat cold or reheat in the microwave in 30 second increments, stirring in between.
Notes
Recipe adapted from Gimme Some Oven
Orzo Pasta Recipes
- Beef with Onion Gravy Orzo by Cindy’s Recipes and Writings
- Greek Orzo Pasta Salad with Chicken by Sunday Supper Movement
- One Pot Italian Sausage Orzo with Spinach by A Kitchen Hoor’s Adventures
- Orzo Risotto with Asparagus and Shrimp by Delaware Girl Eats
- Orzo Salad with Watermelon and Feta by Positively Stacey
- Elegant Orzo Shrimp & Vegetable Salad Stuffed Avocados by Kudos Kitchen by Renee
- Orzo with Provencal Pesto by Cooking Chat
- Rice Pilaf Amandine by Palatable Pastime
- Roasted Vegetable Salad with Orzo, Mozzarella and Basil by That Skinny Chick Can Bake
- Southwestern Orzo by The Freshman Cook
- Stovetop Orzo Macaroni and Cheese by Pies and Plots
- Summer Vegetable Orzo Pasta Salad by My Fearless Kitchen
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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I never thought to use orzo for mac and cheese. Great choice! Bugs are here already too. lol
Look at that lovely bowl of delicious creaminess! What a fantastic idea to use orzo to make mac and cheese!!
Yup, this is exactly how my daughter likes her mac and cheese—no crust, no toppings. I’m going to have to make her a batch ASAP!
I totally love the goo factor, the cheese, the pepper, the creaminess and the orzo! Such a great side Laura! Pinning!
This bowl of creamy goodness needs to happen at my house! The sooner the better!
The meserments were way off mind came out do liquidly like soup you chouldnt even see the pasta and I even added more chesse just very watery
Hi Grace! I am sorry you had trouble with the recipe. It’s hard to say what might have caused this, perhaps the type of cheese used. I hope you were able to salvage it in some way. I mean, there are worse things than cheesy soup 😉
Epic failure! Flavor on point. Consistency was like soup.
★
I’m so sorry, Sara. You could try adding more orzo or refrigerating and reheating it, as both of these will undoubtedly make it thicker.
This is delicious! Followed the recipe exactly, it wasn’t watery at all. We used cheddar as it was for kids – if we make this again, I think we’ll half the cheese to begin with and add more if necessary… it was a LOT of cheese. 😬
★★★★
I’m so glad you enjoyed, Christine!! It is a lot of cheese, and with cheddar it might have been more powerful and gooey.