Broccoli Cheddar Orzo (Print Version)

Creamy orzo with tender broccoli and sharp cheddar makes a satisfying 30-minute meal the whole family will love.

# Components:

→ Pasta & Grains

01 - 1 1/2 cups orzo pasta

→ Vegetables

02 - 2 cups broccoli florets, chopped into bite-sized pieces
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, shredded
06 - 2 tablespoons unsalted butter
07 - 1 1/4 cups whole milk

→ Liquids & Broth

08 - 2 1/2 cups low-sodium vegetable broth

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Pinch of nutmeg (optional)

# Directions:

01 - In a large saucepan over medium heat, melt the butter. Add the onion and cook for 3 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
02 - Stir in the orzo and toast for 2 minutes, stirring frequently to develop nutty flavor.
03 - Pour in the vegetable broth and milk. Bring to a gentle simmer, stirring occasionally.
04 - Stir in the broccoli, salt, pepper, and nutmeg if using. Reduce heat to low, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
05 - Remove from heat. Stir in the shredded cheddar until melted and creamy. Adjust seasoning as needed.
06 - Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means maximum flavor and minimum cleanup
  • The orzo creates this incredibly velvety texture that makes mac and cheese feel almost jealous
  • It comes together in under 30 minutes but tastes like comfort food from a restaurant
02 -
  • The orzo continues absorbing liquid even after you remove it from the heat, so it is better to have it slightly looser when you finish cooking
  • Grating your own cheese makes a noticeable difference in how smoothly the sauce comes together
  • If the texture seems too thick before the pasta is done, add broth in quarter-cup increments rather than all at once
03 -
  • Use a wide pan instead of a tall pot—more surface area means faster evaporation and better texture development
  • Room temperature milk prevents the sauce from breaking when you add it to the hot pan
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