I can’t wait to share this Broccoli Cheddar orzo that sneaks a heap of broccoli into a cheesy, kid-approved weeknight dinner.

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I stumbled onto a bowl of orzo studded with broccoli florets that somehow turned a tired weeknight into a tiny mystery. The flavors are creamy and sharp, you keep looking for where the richness came from, even though it feels so simple, and then someone steals the last forkful.

Kids act suspicious at first, then they keep coming back, which is always suspicious in a good way. This Cheesy Orzo makes you wonder how something so easy can taste a little fancy without trying, and honestly I like that kind of trick.

Try it when you want an easy win.

Ingredients

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Orzo: Tiny pasta that soaks up sauce, mostly carbs, quick energy, comforting but modest protein.
Broccoli: Crunchy green full of fiber, vitamins C and K, adds fresh bite and color.
Sharp cheddar: Bold, salty, rich in protein and calcium, melts into creamy, tangy, cheesy goodness.
Parmesan: Umami boost, salty finishing note, small amount adds depth without extra creaminess.
Butter: Adds silky mouthfeel and flavor, mostly fat so use wisely but it’s comforting.
Garlic: Pungent little kick, drives savory flavor, small amount goes a long way.
Milk and cream: Dairy duo makes sauce velvety, adds calories and calcium, keeps dish luxurious.
Broth: Adds savory backbone, lowers need for salt, keeps orzo flavorful not bland.

Ingredient Quantities

1 cup uncooked orzo

3 cups broccoli florets, chopped into bite sized pieces

1 1/2 to 2 cups shredded sharp cheddar cheese, packed (about 6 to 8 oz)

1/4 cup grated Parmesan cheese, optional but tasty

2 tbsp unsalted butter

1 tbsp olive oil

1 small yellow onion, finely chopped (about 3/4 cup)

2 cloves garlic, minced, or more if you like it garlicky

2 tbsp all purpose flour (for thickening)

2 cups low sodium chicken or vegetable broth

1 cup whole milk

1/2 cup heavy cream

Salt and freshly ground black pepper, to taste

Pinch of smoked paprika or cayenne, optional

1 tsp Dijon mustard or a splash of Worcestershire sauce, optional for depth

How to Make this

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1. Grate the sharp cheddar and the Parmesan, chop the onion, mince the garlic and chop the broccoli into bite sized florets. Tip: grate the cheddar while cold, it melts nicer.

2. Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet or medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes, then stir in the garlic for about 30 seconds until fragrant.

3. Sprinkle in 2 tbsp all purpose flour and stir constantly for about 1 minute to cook out the raw flour taste.

4. Slowly whisk in 2 cups low sodium chicken or vegetable broth until smooth, then add 1 cup whole milk and 1/2 cup heavy cream. Bring the mixture to a gentle simmer, scrape any browned bits off the bottom.

5. Stir in 1 cup uncooked orzo, reduce heat to medium low and simmer gently, stirring every couple minutes so the orzo doesn’t stick. Cook about 8 to 10 minutes until almost al dente.

6. Add the 3 cups broccoli florets during the last 3 to 4 minutes of cooking so they stay bright and tender crisp. (If you prefer softer broccoli you can blanch it separately for 2 to 3 minutes and add it now.)

7. When the orzo is cooked, remove the pan from heat and immediately stir in 1 1/2 to 2 cups shredded sharp cheddar and the optional 1/4 cup grated Parmesan until smooth. Do this off the heat or on the lowest flame so the cheese melts creamy and not grainy.

8. Stir in 1 tsp Dijon mustard or a splash of Worcestershire if using, then season with salt and plenty of freshly ground black pepper to taste. If the sauce is too thick loosen it with a splash more milk or broth.

9. Finish with a pinch of smoked paprika or cayenne if you want a little kick, give it a final stir, let it sit 1 to 2 minutes to thicken, then serve warm. Enjoy, and don’t forget to save a little extra cheese for sprinkling on top.

Equipment Needed

1. Large skillet or medium saucepan (about 3 to 4 quart) — for cooking the sauce and orzo together
2. Wooden spoon or heatproof spatula — for stirring so the orzo doesnt stick
3. Whisk — to blend the flour into the butter and smooth out the broth and milk
4. Box grater or microplane — grate the cheddar while it’s cold, it melts nicer; use the fine side for Parmesan
5. Chef’s knife and cutting board — for chopping onion, garlic and cutting broccoli into bite sized florets
6. Measuring cups and spoons plus a 2 cup liquid measuring cup — for broth, milk, cream and flour
7. Small bowl or spare mixing bowl — to hold the shredded cheese so it melts evenly when added
8. Colander or slotted spoon and a lid for the pan — colander if you blanch broccoli, lid helps keep a gentle simmer

FAQ

Q: Can I use frozen broccoli instead of fresh?

A: Yes, you can. Toss frozen florets in during the last 4 to 6 minutes of cooking so they dont go mushy. If you add them straight from frozen expect a little extra liquid, so cook a bit longer or drain any excess before adding the cheese.

Q: How do I keep the cheese sauce smooth and not grainy?

A: Use freshly shredded cheddar not the pre-shredded stuff, melt cheese over low heat, and add it slowly while stirring. If the sauce starts to look clumpy, remove from heat and stir in a splash of hot milk or cream to smooth it out. Never boil after adding the cheese.

Q: Can I make this vegetarian or vegan?

A: For vegetarian use vegetable broth and skip Worcestershire or use a vegetarian version. For vegan, swap milk and cream for unsweetened oat or almond milk and use vegan butter plus a good melting vegan cheddar or a cashew cream base. The texture will be slightly different though.

Q: How long does leftovers keep and how should I reheat them?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of milk or cream, stirring until creamy, or microwave in short bursts stirring in between. Freezing is possible but orzo can get soft and the texture may change.

Q: Can I prep this ahead or turn it into a baked dish?

A: Yes. You can cook everything, cool it, then refrigerate up to a day. To bake, put in a casserole, sprinkle extra cheese and bake at 350 F until bubbly about 15 to 20 minutes. If prepping ahead keep sauce a bit looser since pasta will absorb liquid.

Q: Any swaps or add ins that work well?

A: Sure. Swap orzo for small pasta like acini di pepe or tiny shells, add cooked chicken or bacon for protein, stir in a spoon of Dijon for depth, or toss in lemon zest for brightness. If you like heat add a pinch of cayenne or smoked paprika.

Creamy Broccoli Cheddar Orzo Recipe Substitutions and Variations

Orzo: swap for small pasta like Israeli couscous, acini di pepe, or even short-grain rice. Cooking time and liquid may change, so watch the pot and add more broth if it looks dry.
Sharp cheddar: use Gruyere, fontina, or a mix of mozzarella plus extra Parmesan for creaminess. If you pick a milder cheese you’ll want a little more salt or a splash of Dijon for punch.
Whole milk + heavy cream: replace with 2 cups half and half, or use milk with 2 tbsp melted butter per cup to mimic richness. For a lighter dish use low-fat milk and whisk in 1 tbsp flour to keep the sauce from getting too thin.
Butter: swap with equal olive oil or ghee for a nuttier flavor. If you skip the butter, add a touch more oil when sautéeing the onion so nothing sticks and browns unevenly.

Pro Tips

1) Shred the cheddar yourself while it’s cold, don’t use pre-shredded. Cold, freshly shredded cheese melts creamier because it hasn’t been coated with anti clumping stuff, so toss it in at the end off the heat and stir gently so it goes silky not grainy.

2) Toast the orzo briefly in the butter/oil before adding liquid, it gives a subtle nutty flavor and helps the grains stay distinct. Keep the simmer gentle and stir every minute or two, orzo grabs liquid fast and will stick or clump if you let it sit.

3) Treat the broccoli like a guest that shouldn’t overstay, add it late so it stays bright and slightly crisp, or blanch and shock it ahead if you want perfect green and softer texture. Roasting the florets separately first will give you more flavor contrast though, so do that if you want a deeper bite.

4) Balance and texture are everything, so taste for salt and add a small splash of acid (lemon juice or a tiny bit of vinegar) or a dab of Dijon to lift the rich cheese sauce. If it’s too thick, loosen with warm milk or broth a tablespoon at a time, if too thin simmer briefly to concentrate, and save a little cheese for topping so you get melty AND a cheesy finish.

Creamy Broccoli Cheddar Orzo Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can't wait to share this Broccoli Cheddar orzo that sneaks a heap of broccoli into a cheesy, kid-approved weeknight dinner.

Servings

servings

Calories

681

kcal

Equipment: 1. Large skillet or medium saucepan (about 3 to 4 quart) — for cooking the sauce and orzo together
2. Wooden spoon or heatproof spatula — for stirring so the orzo doesnt stick
3. Whisk — to blend the flour into the butter and smooth out the broth and milk
4. Box grater or microplane — grate the cheddar while it’s cold, it melts nicer; use the fine side for Parmesan
5. Chef’s knife and cutting board — for chopping onion, garlic and cutting broccoli into bite sized florets
6. Measuring cups and spoons plus a 2 cup liquid measuring cup — for broth, milk, cream and flour
7. Small bowl or spare mixing bowl — to hold the shredded cheese so it melts evenly when added
8. Colander or slotted spoon and a lid for the pan — colander if you blanch broccoli, lid helps keep a gentle simmer

Ingredients

1 cup uncooked orzo
3 cups broccoli florets, chopped into bite sized pieces
1 1/2 to 2 cups shredded sharp cheddar cheese, packed (about 6 to 8 oz)
1/4 cup grated Parmesan cheese, optional but tasty
2 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, finely chopped (about 3/4 cup)
2 cloves garlic, minced, or more if you like it garlicky
2 tbsp all purpose flour (for thickening)
2 cups low sodium chicken or vegetable broth
1 cup whole milk
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Pinch of smoked paprika or cayenne, optional
1 tsp Dijon mustard or a splash of Worcestershire sauce, optional for depth

Directions

Grate the sharp cheddar and the Parmesan, chop the onion, mince the garlic and chop the broccoli into bite sized florets. Tip: grate the cheddar while cold, it melts nicer.
Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet or medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes, then stir in the garlic for about 30 seconds until fragrant.
Sprinkle in 2 tbsp all purpose flour and stir constantly for about 1 minute to cook out the raw flour taste.
Slowly whisk in 2 cups low sodium chicken or vegetable broth until smooth, then add 1 cup whole milk and 1/2 cup heavy cream. Bring the mixture to a gentle simmer, scrape any browned bits off the bottom.
Stir in 1 cup uncooked orzo, reduce heat to medium low and simmer gently, stirring every couple minutes so the orzo doesn't stick. Cook about 8 to 10 minutes until almost al dente.
Add the 3 cups broccoli florets during the last 3 to 4 minutes of cooking so they stay bright and tender crisp. (If you prefer softer broccoli you can blanch it separately for 2 to 3 minutes and add it now.)
When the orzo is cooked, remove the pan from heat and immediately stir in 1 1/2 to 2 cups shredded sharp cheddar and the optional 1/4 cup grated Parmesan until smooth. Do this off the heat or on the lowest flame so the cheese melts creamy and not grainy.
Stir in 1 tsp Dijon mustard or a splash of Worcestershire if using, then season with salt and plenty of freshly ground black pepper to taste. If the sauce is too thick loosen it with a splash more milk or broth.
Finish with a pinch of smoked paprika or cayenne if you want a little kick, give it a final stir, let it sit 1 to 2 minutes to thicken, then serve warm. Enjoy, and don't forget to save a little extra cheese for sprinkling on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.