This broccoli cheddar orzo is my new obsession! It’s cozy, creamy, and full of wholesome goodness.
Think of it as a grown-up mac and cheese with a veggie-packed twist. The orzo is perfectly tender, and the broccoli brings a fresh pop of green.
And the cheddar melts into a velvety sauce.
I love how versatile this recipe is, too. Add a pinch of spice, swap the cheddar for Gruyère, or even toss in some crispy bacon bits if you’re feeling indulgent.
Why You’ll Love This Broccoli Cheddar Orzo
Quick Comfort: One-pot preparation means minimal cleanup and maximum coziness. It’s perfect for busy weeknights.
Cheesy Goodness: The combination of sharp cheddar and Parmesan creates a rich, velvety sauce that coats every bite of pasta and broccoli.
Versatile Pairing: It works beautifully alongside grilled meats, roasted chicken, or as a standalone vegetarian main dish.
Make Ahead: The creamy texture holds up well for leftovers, making it an excellent meal prep option.
Ingredients
- Orzo Pasta: It cooks quickly and absorbs flavors well, making it ideal for creamy dishes like this one.
- Fresh Broccoli Florets: They add a vibrant green color, a slight crunch, and a healthy dose of vitamins to the dish.
- Sharp Cheddar Cheese: Its strong, tangy flavor enhances the richness of the dish.
- Parmesan Cheese: It adds a nutty, salty depth to the dish, enhancing the overall flavor profile with its umami notes.
- Unsalted Butter: Used to sauté the vegetables, it imparts a rich, buttery flavor without adding extra salt.
- Onion, Carrots, Garlic: Onion and garlic provide a savory foundation, while carrots add a subtle sweetness and color.
- Chicken or Vegetable Broth: It provides the liquid base for cooking the orzo, infusing it with flavor.
- Whole Milk: It helps to create a smooth, rich sauce when combined with the cheeses.
- Dijon Mustard (Optional): It adds a slight tang and depth of flavor, enhancing the cheese’s sharpness without overpowering the dish.
- Salt and Black Pepper: Essential for seasoning, they bring out the flavors of all the other ingredients.
How to Make Broccoli Cheddar Orzo
You’ll love how easy this side dish is to whip up!
1. Sauté the onion and carrots. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and translucent. Stir in the shredded carrots and cook for an additional 1-2 minutes, allowing them to soften slightly.
2. Toast the orzo. Add the orzo to the pan and stir frequently for 2-3 minutes, until lightly toasted. This helps to enhance the flavor. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the broth and seasonings. Pour in the chicken or vegetable broth, and add the Dijon mustard (if using), salt, and pepper. Stir to combine. Bring the broth to a simmer, then let it cook for about 3-5 minutes, allowing the orzo to absorb some of the liquid and become tender.
4. Add the broccoli and milk. Add the chopped broccoli to the pan and stir. Pour in the milk and stir to combine everything. Continue to cook for another 3-5 minutes, stirring occasionally, until the orzo is fully cooked and the broccoli is tender. If the mixture gets too thick, add a bit more milk or broth to reach your desired consistency.
5. Add the cheese. Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese. Mix until the cheese is fully melted and the dish is creamy. Taste and adjust seasoning if needed.
6. Garnish and serve. Remove the pan from heat and let it sit for 2-3 minutes to thicken slightly. Garnish with fresh parsley, if desired, and serve immediately.
Tips for the Best Broccoli Cheddar Orzo
Want a dish to remember? Follow these simple tips.
- Fresh is best. Opt for fresh broccoli florets rather than frozen to maintain a firm texture and avoid mushiness.
- Get in an arm workout. Use block cheese and shred it yourself for smoother melting. Pre-shredded cheese often contains anti-caking agents that hinder melting.
- Go easy on the seasonings. Season with salt and pepper at multiple stages, adjusting to taste after the cheese is added to account for its saltiness.
- Make it pretty! Top with fresh parsley, red pepper flakes, or extra Parmesan. You can also sprinkle toasted breadcrumbs or crushed crackers for a bit of crunch.
- Try fun variations. Swap the cheddar for Gruyère. Add a pinch of spice for an extra kick. For extra creaminess, stir in a dollop of sour cream or cream cheese. To make it a heartier dish, add cooked chicken, crispy bacon, or sautéed mushrooms.
How to Store
Here’s how to keep your leftover orzo fresh.
To Store: Place the cooled orzo in an air-tight container and refrigerate within 2 hours of cooking. It will keep fresh for 3 to 5 days when stored properly.
To Reheat: Reheat in the microwave by adding a splash of milk or broth to prevent it from drying out. Heat in 1-minute increments, stirring in between. You can also warm it on the stovetop over medium heat with a bit of liquid, stirring until heated through.
Broccoli Cheddar Orzo
4
servings10
minutes25
minutes375
kcalThis creamy broccoli cheddar orzo is the ultimate side dish for any meal! It’s loaded with tender pasta, broccoli, carrots, onions, and plenty of cheese.
Ingredients
1 cup orzo pasta
2 tablespoons unsalted butter
1/2 cup onion, finely chopped
1/2 cup carrots, shredded
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup whole milk
1 1/2 cups fresh broccoli florets, finely chopped
1 teaspoon Dijon mustard (optional)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and translucent. Stir in the shredded carrots and cook for an additional 1-2 minutes, allowing them to soften slightly.
- Add the orzo to the pan and stir frequently for 2-3 minutes, until lightly toasted. This helps to enhance the flavor. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken or vegetable broth, and add the Dijon mustard (if using), salt, and pepper. Stir to combine. Bring the broth to a simmer, then let it cook for about 3-5 minutes, allowing the orzo to absorb some of the liquid and become tender.
- Add the chopped broccoli to the pan and stir. Pour in the milk and stir to combine everything. Continue to cook for another 3-5 minutes, stirring occasionally, until the orzo is fully cooked and the broccoli is tender. If the mixture gets too thick, add a bit more milk or broth to reach your desired consistency.
- Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese. Mix until the cheese is fully melted and the dish is creamy. Taste and adjust seasoning if needed.
- Remove the pan from heat and let it sit for 2-3 minutes to thicken slightly. Garnish with fresh parsley, if desired, and serve immediately.
Notes
- For extra creaminess, you can stir in a dollop of sour cream or cream cheese before adding the shredded cheese.
- To make it a heartier dish, try adding cooked chicken, crispy bacon, or sautéed mushrooms.
- For a bit of crunch, sprinkle toasted breadcrumbs or crushed crackers on top before serving.
