This creamy one pot broccoli cheddar orzo is the perfect mix of cheesy comfort and fresh veggie goodness. It’s made with tender orzo pasta, bright green broccoli florets, and loads of melted cheddar cheese all cooked together in one pan. The creamy texture and cheesy flavor make it an easy, satisfying meal that comes together quickly, which I love for busy weeknights.
I really appreciate how simple this dish is—no need to boil pasta separately or steam veggies in another pan. I just toss everything in the pot, stir, and let it cook until the orzo is soft and the broccoli has that perfect bite. Plus, you get that rich, cheesy sauce without having to use a bunch of complicated ingredients.
My favorite way to enjoy this broccoli cheddar orzo is with a light sprinkle of extra cheddar on top and a little cracked black pepper to brighten it up. It’s great as a main dish or a side, and it always feels like a warm, cozy meal. If you’re short on time but want something creamy and delicious, this one pot wonder is definitely a go-to for me.
Key Ingredients & Substitutions
Orzo: This small, rice-shaped pasta cooks quickly and gives a creamy texture when cooked with liquids. You can swap orzo for other small pasta like acini di pepe or even small elbow macaroni.
Broccoli: Fresh broccoli works best for texture and flavor, but frozen is a convenient and tasty option too. Just add it a bit earlier if using frozen for better cooking.
Cheddar Cheese: Sharp cheddar brings rich, tangy taste and melts smoothly. If you want, try a mild cheddar or mix in mozzarella for extra gooeyness. Avoid pre-shredded cheese if possible, as it sometimes has additives that prevent smooth melting.
Milk & Broth: Using a mix of broth and milk adds flavor and creaminess without heaviness. For dairy-free, use plant milk and vegetable broth, and swap cheese with nutritional yeast or dairy-free cheese alternatives.
How Can I Get a Smooth, Creamy Cheese Sauce Without Clumps?
Melting cheese smoothly is key to creamy orzo. Follow these simple tips:
- Remove the pot from heat before adding cheese to avoid overheating, which causes clumping and graininess.
- Add the cheese gradually, stirring constantly. This helps the cheese melt evenly and blend well with the pasta.
- Use shredded cheese instead of chunks for faster melting.
- If the sauce is too thick, stir in a splash of milk or broth to loosen it up.
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the orzo and broccoli all in one pot to save time and dishes.
- Wooden spoon or heatproof spatula – helps you stir the orzo gently without scratching your pan.
- Measuring cups and spoons – to keep your broth, milk, and seasonings just right.
- Cheese grater – for shredding sharp cheddar cheese fresh, which melts better than pre-shredded.
Flavor Variations & Add-Ins
- Swap broccoli for spinach or kale for a different green that wilts quickly and adds extra nutrients.
- Add cooked chicken or cooked sausage pieces for a heartier meal with more protein.
- Mix in a pinch of smoked paprika or cayenne pepper for a gentle spicy kick that lifts the cheesy flavor.
- Try substituting gouda cheese or a blend of cheddar and mozzarella for a creamier, milder taste.
Creamy One Pot Broccoli Cheddar Orzo
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 2 cups broccoli florets (fresh or frozen)
- 1 1/2 to 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and 15 minutes to cook, so you can have a creamy, cheesy, and delicious meal ready in about 20 minutes total. It’s quick and easy—a perfect choice for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil or butter in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Orzo and Broccoli:
Add the orzo to the pan and stir it for about 1 minute so it’s lightly coated with the oil. Pour in the chicken or vegetable broth and milk, then add the broccoli florets and dried thyme or Italian seasoning if using. Stir everything to combine.
Bring the mixture to a gentle boil, then lower the heat to medium-low and cover the pan. Let it simmer for 10-12 minutes, stirring occasionally, until the orzo is tender, most of the liquid is absorbed, and the broccoli is cooked but still bright green.
3. Add Cheese and Finish:
Remove the pan from heat. Slowly stir in the shredded cheddar cheese a little at a time until it melts into a creamy sauce. Season with salt and freshly ground black pepper to your taste.
Sprinkle with fresh parsley if you like, then serve right away to enjoy the creamy texture at its best.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just add frozen broccoli right along with the broth and milk. It may need an extra minute or two of cooking to become tender, so keep an eye on the texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the dish feels too thick.
Can I Make This Recipe Dairy-Free?
Absolutely! Use a dairy-free milk like almond or oat milk and swap cheddar cheese for your favorite dairy-free cheese alternative. The flavor and creaminess might vary slightly.
Is It Possible to Add Protein?
Sure! Stir in cooked chicken, cooked sausage, or even crispy bacon bits after the cheese is melted to add some extra protein and heartiness to the dish.
