This creamy one pot broccoli cheddar orzo is the perfect weeknight meal when you want something warm, cheesy, and easy. It’s packed with tender broccoli, melted sharp cheddar, and tiny little orzo pasta that soaks up all the creamy goodness in one pot. It’s quick to make and super comforting without a lot of fuss.
I love how everything cooks together in a single pot, which means less cleanup and more time to enjoy. The broccoli adds a nice fresh crunch that balances out the rich cheddar sauce really well. Sometimes I toss in a pinch of red pepper flakes for a little kick, but it’s just as good plain and simple.
One of my favorite ways to enjoy this is straight from the pot with a sprinkle of extra cheddar on top and a side of crusty bread to soak up any leftover sauce. It’s a great dish to make for busy nights, and it always makes me feel cozy and satisfied without spending all evening in the kitchen.
Key Ingredients & Substitutions
Orzo pasta: This small rice-shaped pasta cooks quickly and holds sauce well. If you don’t have orzo, you can swap it for small pasta like acini di pepe or even small elbow macaroni.
Broccoli: Fresh broccoli adds great texture and color. Frozen broccoli works too—just add it a bit earlier so it cooks through. You can also try cauliflower for a milder flavor.
Cheddar cheese: Sharp cheddar gives the dish its classic cheesy tang. Mild cheddar or a mix with mozzarella can be used if you prefer a creamier, less sharp flavor.
Milk and broth: They create the creamy base and cooking liquid. Use vegetable broth for a vegetarian version. For creaminess, whole milk works best, but 2% is just fine too.
How Do You Cook Everything Together Without It Getting Mushy?
This is all about timing and temperature. Here’s how I handle it:
- Sauté onion and garlic first to build flavor and soften them up.
- Add the orzo with broth and milk to boil, then simmer gently so the pasta cooks evenly.
- Wait 8 minutes before adding broccoli—this keeps the broccoli tender but still slightly crisp and bright green.
- Cover the pot after adding broccoli to steam it gently while the pasta finishes cooking.
- Once cooked, turn off heat and stir in the cheese off the stove to prevent curdling or the sauce separating.
Stir regularly during cooking to stop the pasta from sticking and help it cook evenly. Keep an eye on liquid levels; if it looks dry before the pasta is done, add a splash more broth or milk.
Equipment You’ll Need
- Large wide skillet or sauté pan – perfect for cooking pasta and broccoli together without crowding.
- Wooden spoon or silicone spatula – great for stirring gently and scraping the pot without scratching.
- Measuring cups – to get the right amount of broth, milk, and pasta for the creamy sauce.
- Grater – if you shred your own cheddar for fresher flavor and better melting.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky crunch that pairs well with cheddar’s sharpness.
- Swap broccoli for spinach or kale if you prefer a softer, leafy green texture.
- Mix in cooked shredded chicken or rotisserie chicken for extra protein and heartiness.
- Stir in a pinch of nutmeg or a dash of cayenne pepper to add warmth and a little heat.
Creamy One Pot Broccoli Cheddar Orzo
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups orzo pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup milk (whole or 2%)
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes total. You’ll spend 5 minutes prepping the ingredients, about 10-12 minutes cooking the pasta and broccoli until tender, and a few minutes stirring in cheese and seasoning for a creamy finish. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat a large wide skillet or pot over medium heat. Melt the butter, then add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and soft. This adds great flavor to your dish.
2. Cook the Orzo in Broth and Milk:
Add the orzo pasta, chicken broth, and milk to the pot. Stir to combine, then bring everything to a boil. Once boiling, reduce heat to a gentle simmer. Cook uncovered, stirring occasionally, for about 8 minutes.
3. Add Broccoli and Finish Cooking:
After 8 minutes, stir in the broccoli florets. Cover the pot and cook for another 5-7 minutes, until the orzo is tender and the broccoli is just cooked but still bright and fresh.
4. Stir in the Cheese and Season:
Remove the pot from heat. Stir in the shredded cheddar cheese, salt, pepper, and optional paprika until the cheese melts and the sauce becomes creamy. Taste and adjust the seasoning as needed.
5. Garnish and Serve:
Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve your creamy broccoli cheddar orzo right away, ideally with crusty bread to scoop up every delicious bite.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just add it a little earlier—about 2 minutes before the orzo finishes cooking—to make sure it thaws and cooks through without getting mushy.
Is There a Dairy-Free Version of This Recipe?
Absolutely! Substitute the milk with unsweetened almond or oat milk and use a dairy-free cheese alternative. The texture will be slightly different but still creamy and tasty.
Can I Make This Recipe Ahead of Time?
You can prepare it ahead and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce before serving.
How Can I Add Protein to This Dish?
Try stirring in cooked shredded chicken, crispy bacon, or even sautéed tofu for extra protein. Add these towards the end of cooking to keep them tender and flavorful.
