This Broccoli Cheddar Orzo is the perfect balance of creamy, cheesy, and wholesome. It’s easy to prepare, requires minimal ingredients, and makes for a comforting dish that works well as a weeknight dinner, a hearty lunch, or a flavorful side. The combination of orzo pasta and broccoli makes it both filling and nourishing, and the cheddar cheese brings all the ingredients together with its bold, savory taste. Plus, it’s a great way to sneak in more veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Orzo pasta
Fresh broccoli florets
Cheddar cheese, shredded
Butter
Garlic, minced
Milk or heavy cream
Salt
Black pepper
Onion powder (optional)
Red pepper flakes (optional, for a slight kick)
Directions
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. In the last 2–3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
In the same pot or a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
Stir in the cooked orzo and broccoli.
Pour in the milk or cream, then gradually stir in the shredded cheddar cheese, allowing it to melt and coat the pasta evenly.
Season with salt, black pepper, and optional onion powder or red pepper flakes to taste.
Stir until everything is well combined and creamy. Serve hot.
Different cheese: Try a mix of cheeses like mozzarella, Parmesan, or Gruyère for a different flavor profile.
Add-ins: Toss in sautéed onions, mushrooms, or spinach for extra veggies.
Gluten-free: Use gluten-free orzo or small pasta shapes if needed.
Spicy kick: Add a dash of hot sauce or more red pepper flakes for heat lovers.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce and restore its creaminess. This dish is best enjoyed fresh but can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it during the last few minutes of boiling the orzo, just like fresh florets.
Can I make this dish ahead of time?
Yes, it can be made ahead and stored in the refrigerator. Reheat with a bit of milk or cream to bring back the creamy texture.
What type of cheddar works best?
Sharp cheddar provides the most flavor, but mild or medium cheddar also works if you prefer a subtler taste.
Is orzo the same as rice?
No, orzo is a type of pasta shaped like rice. It cooks faster and has a different texture.
Can I use another pasta instead of orzo?
Yes, small pasta shapes like ditalini, small shells, or even couscous can be used as substitutes.
How do I make this dish vegetarian?
This recipe is already vegetarian as long as the cheese used doesn’t contain animal rennet.
How can I make it more creamy?
Use heavy cream instead of milk and add a little more cheese if you want an extra creamy consistency.
Can I bake it like a casserole?
Yes, transfer the cooked mixture to a baking dish, top with extra cheese, and bake until bubbly and golden.
What goes well with Broccoli Cheddar Orzo?
It pairs well with grilled chicken, fish, or a fresh side salad for a complete meal.
Can I add more vegetables?
Absolutely! Carrots, peas, mushrooms, or zucchini can all be added for extra nutrition and flavor.
Conclusion
Broccoli Cheddar Orzo is a simple yet delicious recipe that combines creamy comfort with wholesome ingredients. Whether you’re serving it as a side or enjoying it as a main dish, this cheesy, veggie-packed orzo will quickly become a favorite in your kitchen. Easy to customize and perfect for any night of the week, it’s a dish you’ll come back to again and again.
This Broccoli Cheddar Orzo is a creamy, comforting dish that combines tender orzo pasta, vibrant broccoli florets, and rich melted cheddar cheese. Perfect as a main or side, it’s quick, flavorful, and satisfying.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish, Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup orzo pasta
2 cups fresh broccoli florets
1 1/2 cups shredded cheddar cheese
2 tablespoons butter
2 cloves garlic, minced
3/4 cup milk or heavy cream
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. In the last 2–3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
In the same pot or a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
Stir in the cooked orzo and broccoli.
Pour in the milk or cream, then gradually stir in the shredded cheddar cheese, allowing it to melt and coat the pasta evenly.
Season with salt, black pepper, and optional onion powder or red pepper flakes to taste.
Stir until everything is well combined and creamy. Serve hot.
Notes
Use heavy cream instead of milk for extra creaminess.
Frozen broccoli can be used in place of fresh.
Add cooked chicken.
Can be made ahead and reheated with a splash of milk or cream.
Store in the fridge for up to 3–4 days or freeze for up to 2 months.
