Creamy Cheesy One-Pot Broccoli Cheddar Orzo

Creamy One Pot Broccoli Cheddar Orzo is a cozy, quick meal that fills the kitchen with warm, cheesy aromas. This one-pot pasta cooks in just one pan, so you spend less time washing up and more time at the table. If you like simple comfort food, you might also enjoy our one-pot creamy beef garlic butter pasta, which uses the same easy, hands-off approach.

Why Make This Recipe

• Quick & Easy: Ready in about 25–30 minutes with mostly pantry staples.
• Family Favorite: The melted cheddar and tender broccoli please kids and adults alike.
• Budget-Friendly: Orzo and simple dairy keep costs low without feeling plain.
• One-Pot Cleanup: Fewer dishes means less evening fuss.

This recipe stands out because the orzo absorbs a silky, cheesy sauce while the broccoli stays bright and slightly crisp. It’s the kind of food that feels like home—comforting, warm, and a little nostalgic for simple weeknight dinners.

Ingredients

For the base

• 1 tablespoon unsalted butter (or olive oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta (about 200 g)
• 3 cups low-sodium chicken or vegetable broth

For the broccoli and cheese

• 2 cups broccoli florets, cut into bite-sized pieces
• 1 cup sharp cheddar cheese, freshly grated (helpful for smooth melting)
• 1/2 cup milk or half-and-half (for creaminess)
• Salt and black pepper, to taste

Optional finishing

• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice (brightens the flavors)
• Fresh parsley, chopped, for garnish

Notes: Use freshly grated cheddar for the best texture. If using pre-shredded cheese, the sauce may be slightly grainier.

How to Make Creamy One Pot Broccoli Cheddar Orzo

Prep: Chop broccoli, grate the cheddar, and measure the broth before you start.

1. Melt the butter in a large deep skillet or wide saucepan over medium heat. Add the chopped onion and cook until soft and fragrant, about 4–5 minutes. Why: Soft onion adds sweet background flavor.
2. Stir in the minced garlic and cook 30 seconds until you smell it, then add the dry orzo. Toast the orzo for 1 minute, stirring. Why: Toasting gives a nutty note and helps keep the orzo from sticking.
3. Pour in the broth and bring to a gentle boil. Reduce heat to a simmer and cover. Cook for 7 minutes, stirring once or twice. Tip: Stirring prevents clumps and checks liquid level.
4. Add the broccoli florets on top of the orzo, recover, and cook another 4–6 minutes until the orzo is tender and broccoli is bright green and fork-tender. Why: Steaming the broccoli in the pot keeps it crisp-tender.
5. Lower the heat and stir in the milk or half-and-half, then gradually add the grated cheddar a handful at a time. Stir until the cheese melts into a smooth sauce. Season with salt, pepper, and lemon juice to taste. Tip: Add cheese slowly to prevent greasy separation.
6. If the sauce seems too thick, add a splash more broth or milk and heat through. Serve hot, garnished with parsley and a pinch of red pepper flakes if desired.

If you like more protein or a different mix of flavors, try our creamy garlic chicken and broccoli skillet for a similar creamy finish with chicken added.

How to Serve Creamy One Pot Broccoli Cheddar Orzo

• Scoop into warm bowls and finish with a sprinkle of fresh parsley and extra grated cheddar.
• Serve alongside a crisp green salad or crusty bread to soak up the sauce.
• For a heartier plate, top with sliced roasted chicken or pan-seared sausages.

How to Store Creamy One Pot Broccoli Cheddar Orzo

• Fridge: Cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: Freeze in a shallow airtight container for up to 2 months — texture may change slightly.
• Reheat: Warm gently on the stove over low heat with a splash of milk or broth, stirring until creamy again. Microwave in short bursts, stirring in between, with a splash of liquid.

Tips to Make Creamy One Pot Broccoli Cheddar Orzo

• Use freshly grated cheddar for the creamiest sauce.
• Don’t overcook the broccoli; add it later so it stays bright and slightly crisp.
• Stir while adding cheese to prevent clumping.
• If the sauce breaks, whisk in a little warm milk to bring it back together.

Variation

• Gluten-free: Use gluten-free orzo or small gluten-free pasta and check your broth for gluten.
• Lighter version: Swap half the cheddar for a milder low-fat cheese and use milk instead of cream.

FAQs

Can I use frozen broccoli?

Yes. Add frozen broccoli a couple of minutes earlier than fresh and let it cook until heated through; it will be softer than fresh but still tasty.

What if my sauce turns grainy or oily?

This can happen with pre-shredded cheese or too-high heat. Lower the heat and stir in a splash of warm milk; using freshly grated cheese usually prevents it.

Can I make this dairy-free?

You can try dairy-free milk and a dairy-free cheddar substitute, but texture and flavor will change. Add a little nutritional yeast for a cheesy note.

Conclusion

This Creamy One Pot Broccoli Cheddar Orzo is a quick, comforting meal that warms the whole family with cheesy, savory steam and tender bites of broccoli. It’s special because it comes together fast, cleans up easy, and still tastes like a slow-cooked favorite. If you loved this version and want another take from a trusted source, check out The Kitchn’s one-pot broccoli cheddar orzo recipe for more ideas. Please leave a comment and a star rating to tell us how it went, and share this recipe on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!

Creamy One Pot Broccoli Cheddar Orzo

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A cozy and quick one-pot meal featuring orzo pasta, tender broccoli, and melted cheddar cheese, cooked to creamy perfection.

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Ingredients

Scale 1x2x3x

• 1 tablespoon unsalted butter (or olive oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta (about 200 g)
• 3 cups low-sodium chicken or vegetable broth
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup milk or half-and-half
• Salt and black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

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Instructions

1. Prep: Chop broccoli, grate the cheddar, and measure the broth before you start.
2. Melt the butter in a large deep skillet or wide saucepan over medium heat. Add the chopped onion and cook until soft and fragrant, about 4–5 minutes.
3. Stir in the minced garlic and cook 30 seconds until fragrant, then add the dry orzo. Toast the orzo for 1 minute, stirring.
4. Pour in the broth and bring to a gentle boil. Reduce heat to a simmer and cover. Cook for 7 minutes, stirring occasionally.
5. Add the broccoli florets on top of the orzo, recover, and cook another 4–6 minutes until the orzo is tender and broccoli is bright green.
6. Lower the heat and stir in the milk or half-and-half, then gradually add the grated cheddar a handful at a time. Stir until the cheese melts into a smooth sauce. Season with salt, pepper, and lemon juice to taste.
7. If the sauce seems too thick, add a splash more broth or milk and heat through.
8. Serve hot, garnished with parsley and a pinch of red pepper flakes if desired.

Notes

Use freshly grated cheddar for the best texture. If using pre-shredded cheese, the sauce may be slightly grainier.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 40mg