This Creamy One Pot Broccoli Cheddar Orzo is a simple and comforting dish that brings together tender broccoli, cheesy cheddar, and tiny, pasta pearls all cooked in one pot. The creamy sauce clings to every bit of orzo, making each bite rich and satisfying without being heavy. It’s quick to make and perfect on nights when you want something warm and delicious without a lot of fuss.
I love how easy this recipe is — just throw everything into one pot and let it work its magic. It saves so much time on cleanup, and the flavors blend perfectly as it cooks. I usually use sharp cheddar for a stronger cheese flavor, but you can play around with different kinds of cheese depending on what you have on hand. Adding a little garlic or onion powder can really give it an extra kick that everyone will notice.
My favorite way to enjoy this orzo is as a cozy weeknight dinner, paired with a simple green salad or some crusty bread to soak up any extra sauce. It’s a great idea to make in advance too, since leftovers heat up wonderfully and the broccoli still stays tender. Whenever I make this, it quickly becomes a favorite among family and friends because it’s creamy, cheesy, and just perfectly balanced with that fresh broccoli bite.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets add a nice crunch and vibrant color. If you’re short on time, frozen broccoli works too—just thaw and drain before adding.
Orzo: This tiny pasta cooks quickly and soaks up the creamy sauce well. You can use other small pastas like pastina or acini di pepe if orzo isn’t available.
Cheddar Cheese: Sharp cheddar brings bold flavor and creamy texture. For a milder taste, try mild cheddar or a blend with mozzarella. Vegan cheese can substitute if dairy-free.
Broth: Chicken or vegetable broth adds depth to the dish. Using low-sodium versions lets you control the saltiness better.
How Do You Get the Creamy Sauce Just Right Without It Being Runny or Clumpy?
The key to a creamy, smooth sauce is cooking the orzo slowly in broth and milk, so it absorbs the liquid fully. Stir often to prevent sticking and lumps.
- Start with medium heat to bring the liquid to a gentle boil.
- Lower heat and simmer to let orzo cook through and thicken the sauce.
- Once the pasta is tender, remove from heat before adding cheese to avoid graininess.
- Stir the cheese in slowly so it melts smoothly.
- If the sauce feels too thick, add a splash more milk to loosen it.
Patience and gentle stirring make all the difference in reaching that deliciously creamy texture you want.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking everything in one pot with enough space for stirring.
- Wooden spoon or heatproof spatula – great for stirring and scraping the bottom without scratching your pan.
- Measuring cups and spoons – to get the broth, milk, and seasonings just right.
- Cheese grater – if you shred your own cheddar and Parmesan, it melts better and tastes fresher.
Flavor Variations & Add-Ins
- Add cooked chicken or crispy bacon bits for extra protein and a smoky touch.
- Swap broccoli for cauliflower or add chopped spinach for a different veggie boost.
- Mix in a pinch of smoked paprika or cayenne for a subtle spicy kick.
- Replace cheddar with Gouda or Monterey Jack for a milder, creamier cheese flavor.
Creamy One Pot Broccoli Cheddar Orzo
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 2 cups fresh broccoli florets (about 1 medium head)
- 1 cup orzo pasta
- 2 1/2 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk (whole or 2%)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish. You’ll spend about 5 minutes prepping the ingredients and about 15 minutes cooking everything together in one pot. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté Broccoli:
Heat the olive oil or butter in a large deep skillet or pot over medium heat. Add the broccoli florets and cook for 2 to 3 minutes until they start to turn bright green.
2. Add Orzo and Liquid:
Stir in the orzo pasta, coating it with the oil and broccoli. Pour in the chicken or vegetable broth and milk. Add garlic powder if you’d like. Stir everything together.
3. Cook the Orzo:
Bring the mixture to a gentle boil. Then reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
4. Add Cheese and Season:
Remove the pot from heat. Stir in the shredded cheddar and Parmesan cheese until melted and creamy. If the mixture is too thick, add a splash of milk or broth to loosen it up. Season with salt and fresh black pepper to your taste.
5. Serve and Enjoy:
Serve your creamy broccoli cheddar orzo warm. You can add extra cheese or freshly ground pepper on top if you like. Dive in and enjoy this cheesy, comforting meal made in just one pot!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just thaw and drain the frozen broccoli before adding it to the pot. It might make the dish a bit softer, but it still tastes delicious and saves prep time.
Can I Make This Recipe Dairy-Free?
Absolutely. Swap the cheddar and Parmesan for your favorite dairy-free cheese alternatives, and use a plant-based milk like almond or oat milk. Just keep an eye on the consistency and adjust liquid as needed.
How Should I Store Leftovers?
Store 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 or broth to restore creaminess if it thickens too much.
Can I Add Protein to This Dish?
Yes! Cooked chicken, crispy bacon, or even cooked sausage make fantastic additions. Stir them in when you add the cheese so everything warms through together.