This creamy one pot broccoli cheddar orzo is a quick and delicious meal that brings together tender broccoli, cheesy cheddar, and tiny, pasta pearls all cooked in one pot. It’s the perfect combination of creamy and cheesy textures with little bites of fresh broccoli throughout, making every spoonful comforting and satisfying.
I love making this recipe when I want something easy but still flavorful. The fact that everything cooks together in one pot means less mess and less time spent cleaning up, which makes me happy. Plus, the cheddar cheese melts into a velvety sauce that wraps around each bit of orzo, and the broccoli adds a nice little pop of green and crunch.
My favorite way to enjoy this is straight from the pot on a chilly evening, paired with a simple side salad or a piece of crusty bread. It’s the kind of dish that feels homemade and cozy, and kids and adults alike usually ask for seconds. Whenever I make it, it turns into that go-to comfort food for easy dinners that don’t skimp on taste.
Key Ingredients & Substitutions
Orzo: This small rice-shaped pasta is great for creamy dishes because it cooks quickly and absorbs flavors well. You can swap it for small pasta like acini di pepe or even couscous for a similar texture.
Broccoli: Fresh broccoli gives a nice crunch and color. Frozen broccoli works too if fresh isn’t available—just adjust cooking time to avoid it getting too mushy.
Cheddar cheese: Sharp cheddar provides a bold and rich flavor that melts beautifully. For a milder taste, try mild cheddar, or use a combo with mozzarella for extra gooeyness.
Butter and milk: These add creaminess and richness. Use plant-based alternatives like vegan butter and oat or almond milk for dairy-free options; just pick unsweetened and plain versions.
How Can I Make the Orzo Creamy Without Clumping or Burning?
Getting that creamy, smooth texture means paying attention to stirring and liquid amounts.
- Start by sautéing onions and garlic in butter to build flavor before adding orzo.
- Coat the orzo in the melted butter and onions to prevent it from sticking.
- Use enough broth to cover the pasta well so it cooks evenly and absorbs flavor.
- Cook on medium-low heat and stir often to stop the orzo from sticking to the pan or each other.
- Add the broccoli partway through so it stays tender-crisp and doesn’t overcook.
- Once most liquid is absorbed, stir in milk and cheddar off heat to melt cheese gently—avoid boiling after adding dairy to keep sauce smooth.
Equipment You’ll Need
- Large nonstick skillet or sauté pan – perfect for one-pot cooking and easy stirring without sticking.
- Wooden spoon or silicone spatula – helps you stir gently without scratching the pan.
- Measuring cups and spoons – to get your broth, milk, and cheese just right for creamy results.
- Grater – if you grate your own cheddar cheese, it melts better and blends smoothly.
Flavor Variations & Add-Ins
- Add cooked chicken or crispy bacon for extra protein and a smoky twist that pairs well with cheddar.
- Swap broccoli for cauliflower or asparagus to change up the veggie flavor and texture.
- Mix in a pinch of nutmeg or a dash of hot sauce to brighten the cheese sauce with warm or spicy notes.
- Try substituting Monterey Jack or pepper jack cheese for a creamier, slightly spicy kick.
Creamy One Pot Broccoli Cheddar Orzo
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 ½ cups chicken broth or vegetable broth
- 1 cup fresh broccoli florets (cut into small bite-size pieces)
- 1 cup shredded sharp cheddar cheese
- ½ cup milk (whole or 2%)
- Salt and black pepper, to taste
Optional Ingredients:
- ¼ teaspoon smoked paprika or cayenne pepper for a little kick
- Chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and roughly 20 minutes to cook, making it a quick and satisfying meal you can make any night of the week.
Step-by-Step Instructions:
1. Start by Sautéing:
Heat a large skillet or sauté pan over medium heat and melt the butter. Add the finely chopped onion and cook for about 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
2. Cook the Orzo:
Add the orzo pasta to the skillet and stir it around so it’s coated in the butter and onions. Pour in the chicken or vegetable broth and bring everything to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 7 minutes, stirring occasionally to keep the orzo from sticking.
3. Add Broccoli and Finish Cooking:
Stir the broccoli florets into the orzo mixture. Keep cooking for another 5 to 7 minutes until the orzo is tender and most of the liquid has been absorbed.
4. Make it Creamy and Flavorful:
Stir in the milk and shredded cheddar cheese until everything is melted and creamy. Season with salt, pepper, and smoked paprika or cayenne pepper if you want a little spice. Mix well to combine all the flavors.
5. Serve and Enjoy:
Remove the skillet from the heat. Garnish with chopped fresh parsley or chives if you like. Serve this warm, creamy, cheesy broccoli orzo right from the pan!
Can I use frozen broccoli instead of fresh?
Yes! Just add the frozen broccoli a little earlier during cooking to ensure it heats through and softens without becoming mushy. No need to thaw it beforehand.
What can I substitute for cheddar cheese?
You can use Monterey Jack, Colby, or mozzarella for a milder, creamier flavor. Just make sure to choose cheeses that melt well to keep that creamy texture.
Can I make this recipe dairy-free?
Absolutely! Use vegan butter, unsweetened plant-based milk (like almond or oat milk), and a dairy-free cheddar-style cheese to keep it creamy and delicious.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if it needs loosening up.
