One Pot Broccoli Cheese Orzo

One Pot Broccoli Cheese Orzo is a creamy, comforting dish that brings together the savory flavors of sharp cheddar cheese, tender broccoli, and perfectly cooked orzo pasta.

With a single pot and minimal prep, this recipe is an easy and delicious way to enjoy a cheesy, veggie-packed meal.

Whether you’re craving a quick weeknight dinner or a side dish for a larger meal, this dish is sure to satisfy with its rich, creamy texture and cheesy goodness.

Why You’ll Love This Recipe:

People will love One Pot Broccoli Cheese Orzo because it combines the best of comfort food with ease and convenience.

The creamy, cheesy sauce perfectly coats the tender orzo and broccoli, creating a satisfying dish that’s both rich and flavorful.

It’s a one-pot recipe, making clean-up a breeze, and it’s packed with nutrients from the broccoli while still being indulgent with sharp cheddar cheese.

The blend of mustard and cayenne adds just the right amount of flavor complexity, making it a hit for anyone who enjoys comforting, cheesy meals without a lot of fuss.

Key Ingredients:

Sharp cheddar cheese (8 ounces, finely shredded)

Fresh broccoli crowns (1 pound)

Yellow onion (1 large)

Garlic (6 large cloves)

Olive oil (2 tablespoons)

Kosher salt (1 and 3/4 teaspoons, divided)

Black pepper (1/2 teaspoon, divided)

Ground mustard (1 and 1/2 teaspoons)

Cayenne pepper (1/8 teaspoon, optional)

Dried orzo pasta (1 pound)

Low-sodium vegetable or chicken broth (32 ounces)

Milk (1 cup, whole or 2%)

Unsalted butter (2 tablespoons)

One Pot Broccoli Cheese Orzo

Ingredients

8 ounces of sharp cheddar cheese finely shredded (approximately 2 cups)

1 pound of fresh broccoli crowns

1 large yellow onion

6 cloves of garlic large

2 tablespoons of olive oil

1 and 3/4 teaspoons of kosher salt divided

1/2 teaspoon of freshly ground black pepper divided

1 and 1/2 teaspoons of dry ground mustard

1/8 teaspoon of ground cayenne pepper optional

1 pound of dried orzo pasta

1 carton 32 ounces of low-sodium vegetable or chicken broth (approximately scant 4 cups)

1 cup of whole or 2% milk

2 tablespoons of unsalted butter

Instructions

Prepare Cheese and Broccoli:

Grate the sharp cheddar cheese using the fine side of a box grater until you have approximately 2 packed cups. Cut the florets from 1 lb of broccoli crowns into 1 to 1 ½-inch pieces. Slice the broccoli stems into smaller ¼ to ½-inch pieces and set them aside in a medium bowl.

Chop Aromatics:

Dice 1 large yellow onion into about 2 cups of pieces and add it to the bowl with the broccoli stems. Mince 6 large garlic cloves, yielding about 4 teaspoons, and set aside.

Sauté Vegetables:

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Once the oil begins to shimmer, add the diced onion and broccoli stems. Season with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir occasionally, cooking until the onions soften and become translucent, and the stems are almost tender, about 5 to 7 minutes.

Add Broccoli Florets:

Add the broccoli florets to the pot along with the remaining ¾ teaspoon of kosher salt, ¼ teaspoon of black pepper, 1 ½ teaspoons of ground mustard, and ⅛ teaspoon of cayenne pepper (optional).

Stir everything together and cook for another 3 to 5 minutes until the florets turn a vibrant green.

Easy Molasses Buns

Garlic Butter Steak Bites

Amalfi Fagioli e Scarole

Incorporate Garlic and Orzo:

Stir in the minced garlic and cook for about 30 seconds until fragrant. Then, add 1 lb of dried orzo pasta to the pot and stir continuously for about 1 minute, letting the orzo toast lightly.

Deglaze and Simmer:

Pour in the 32-ounce carton of low-sodium broth and stir to combine, making sure to scrape up any browned bits from the pot. Increase the heat to high and bring it to a boil, then reduce to a simmer.

Continue cooking, stirring frequently, until the orzo is almost al dente and most of the liquid has been absorbed, leaving it glossy. This should take about 6 to 8 minutes or as directed on the package.

Add Milk and Finish:

Pour in 1 cup of milk and stir to combine. Allow it to simmer for 1 additional minute, ensuring the orzo is al dente and the mixture is still creamy. Remove from heat and stir in 2 tablespoons of unsalted butter and the shredded cheddar cheese until fully melted, and the sauce becomes smooth and glossy.

Rest and Serve:

Let the dish sit for 5 minutes to allow the sauce to thicken. Serve warm and enjoy the creamy, cheesy goodness of your broccoli cheese orzo!

Notes:

Broccoli Prep: Make sure to chop the broccoli florets into bite-sized pieces and slice the stems thinly to ensure even cooking. You can also use pre-cut broccoli florets to save time.

Broth Options: You can use either vegetable or chicken broth, depending on your preference or dietary needs. For a richer flavor, chicken broth is a great option.

Cheese Choice: While sharp cheddar is used for its strong flavor, feel free to experiment with other types of cheese like Gruyère, mozzarella, or a blend of cheeses for a different taste.

Adjusting Spice: If you prefer a spicier dish, increase the amount of cayenne pepper or add a pinch of red pepper flakes.

Consistent Stirring: Stir the orzo often to prevent it from sticking to the bottom of the pot, especially as it cooks down with the liquid.

Vegan or Dairy-Free Options: To make this dish vegan or dairy-free, substitute the cheese with a dairy-free alternative and use plant-based butter and milk.

Resting Time: Let the dish sit for 5 minutes after cooking to allow the sauce to thicken and the flavors to meld.

Leftovers: This dish keeps well in the refrigerator for 2-3 days. Just reheat on low heat with a splash of milk to restore its creamy texture.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can substitute sharp cheddar with other cheeses such as mozzarella, gouda, or even a blend of cheeses.

Keep in mind that the flavor profile may change slightly based on the cheese you choose.

Can I make this dish without broccoli?

While broccoli is a key ingredient in this recipe, you can swap it for other vegetables like cauliflower, spinach, or peas.

Just ensure to adjust the cooking time based on the vegetable you choose.

Can I use gluten-free pasta for this recipe?

Yes, you can use gluten-free orzo or any gluten-free pasta of your choice.

The texture and cooking time may vary slightly, so be sure to follow the instructions on the gluten-free pasta packaging.

Can I prepare this dish ahead of time?

You can make this dish ahead of time, but it’s best to store it in an airtight container in the fridge for up to 2 days.

When reheating, add a splash of milk to restore its creamy consistency.

Can I make this recipe vegan?

Yes, to make it vegan, use dairy-free cheese, plant-based butter, and non-dairy milk such as almond or oat milk.

Make sure the vegetable broth is also vegan-friendly.

How do I prevent the orzo from sticking to the pot?

To prevent the orzo from sticking, be sure to stir frequently while cooking.

Adding the broth gradually and making sure the pot is not too dry will help keep the pasta from clumping together.

How can I make this recipe spicier?

If you want to add a spicy kick to the dish, you can increase the amount of cayenne pepper, add red pepper flakes, or include a pinch of hot sauce or chopped chili peppers when cooking the broccoli.

How do I know when the orzo is cooked properly?

The orzo should be tender but still slightly firm to the bite, similar to al dente pasta.

You can taste it after about 6–8 minutes of simmering to ensure it’s cooked to your liking.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli in place of fresh. Just be sure to thaw it and drain any excess moisture before adding it to the pot to avoid making the dish too watery.

What can I do if the dish becomes too thick?

If the dish becomes too thick, you can easily adjust the consistency by adding a little more broth or milk while stirring.

This will help restore the creamy texture without compromising the flavor.