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One-Pan Cheesy Broccoli-Cheddar Orzo is the kind of recipe you turn to on hectic weeknights when you want comfort food fast without a pile of pans to wash after. This skillet meal transforms humble orzo into a creamy, cheesy bowl reminiscent of grown-up mac and cheese, plus a green boost from tender broccoli. The best part—the sauce basically makes itself as everything bubbles in a single pan.
I first threw this dish together after a grocery run when I had little left in the fridge but broccoli and a block of cheddar—now it’s often my go-to lazy night meal.
Ingredients
- Unsalted butter: lends richness and boosts the flavor of the sautéed onion
- Yellow onion: adds a mellow savory base make sure it’s finely chopped for an even cook
- Kosher salt and freshly ground black pepper: for proper seasoning
- Fresh broccoli: chopped well for even bites use both florets and peeled stems for zero waste
- Fresh garlic: adds a savory punch finely mince for even distribution
- Orzo pasta: cooks up creamy fast and soaks up all the flavors look for a high-quality Italian brand if possible
- Low-sodium chicken or vegetable broth: for simmering the pasta and building layers of taste choose store-bought or homemade
- Whole milk: helps create the luscious cheesy sauce look for full-fat for best results
- Sharp cheddar cheese: melts beautifully and gives great bite shred your own from a block for smooth melting
- Chives: add a fresh oniony finish sprinkle right before serving for color and brightness
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt the butter in a large skillet over medium heat. Add the chopped onion with a pinch of salt and pepper. Cook slowly for about seven minutes until it softens and becomes lightly golden—this sweetens and lays the foundation for the whole dish.
- Cook the Broccoli and Garlic:
- Add the finely chopped broccoli to the pan. Stir as the broccoli softens and turns bright green which takes about four minutes. Stir in the garlic and cook gently just until it releases its aroma to avoid burning.
- Toast the Pasta:
- Pour in the dry orzo and stir constantly so each grain gets coated in buttery flavor. After about a minute you should see some bits of orzo becoming lightly toasted—this gives a subtle nuttiness to the final dish.
- Simmer with Broth:
- Pour in the broth and add another dash of salt. Turn the heat higher to bring it up to a boil quickly scraping up any browned bits from the pan with your spoon for max flavor. Lower the heat to medium-low and let the mixture bubble gently for seven minutes stirring often so nothing sticks and the orzo absorbs the broth.
- Finish the Sauce:
- Pour in the milk and give it a good stir. Keep simmering for another minute or two. You are aiming for a creamy loose texture with just a bit of liquid left so the orzo stays tender.
- Add the Cheese:
- Remove the pan from the heat and sprinkle in the sharp cheddar. Let it sit undisturbed for a few minutes so the cheese melts and thickens the sauce. Give a final stir to incorporate then scatter fresh chives across the top before serving.
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My daughter always begs for extra cheese shreds sprinkled over her bowl and getting her to eat broccoli is never a struggle when I make this. It is also my favorite way to create a fast dinner using fridge odds and ends.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. The orzo may thicken as it sits so stir in a splash of milk or broth before reheating. Warm gently on the stove or in the microwave for best results.
Ingredient Substitutions
If you are out of broccoli try fresh cauliflower or even chopped green beans for a different flavor. White cheddar works as well as orange for the sauce. For a lighter version swap in two percent milk or a blend of milk and plain Greek yogurt.
Serving Suggestions
This cheesy orzo is filling enough on its own or you can pair it with a simple fresh salad or roasted chicken. For extra protein toss in chopped cooked sausage or shredded rotisserie chicken just before serving.
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Cultural Context
Orzo is a staple pasta in Mediterranean kitchens especially Greek and Italian dishes where it is used in both soups and casseroles. Adapting it with a creamy cheese sauce gives the classic mac and cheese an exciting twist and brings in the cozy feel of risotto in a fraction of the time.
Common Recipe Questions
- → Can I use frozen broccoli?
Yes, frozen broccoli can be used. Thaw and drain excess moisture before adding for best texture.
- → Is it possible to make this dish vegetarian?
Absolutely. Swap chicken broth for vegetable broth to keep the meal entirely vegetarian.
- → What type of cheddar works best?
Sharp cheddar provides the most flavor, but both orange and white varieties will melt nicely.
- → Can I add protein to this meal?
Yes, stir in cooked sausage, rotisserie chicken, or even white beans for additional protein.
- → How do you store leftovers?
Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently.
- → What other vegetables could I use?
Cauliflower or green beans make excellent substitutes for broccoli in this dish.