This Creamy One-Pot Broccoli Cheddar Orzo hits the spot. It’s smooth, cheesy, and just the right kind of hearty tender orzo cooked in savory broth with bright broccoli and melted cheddar folded in at the end. Think of it as mac and cheese’s cool cousin that cooks itself in one pot.
Why You’ll Love This Recipe
Top reasons to make this tonight: it’s fast, uses simple pantry staples, and the whole family usually asks for seconds.
- Ready in about 20–25 minutes great for busy weeknights.
- Made with simple ingredients you likely already have.
- One-pot cooking means fewer dishes and less fuss.
- If you love quick cheesy dinners, check this similar 30-minute cheddar gnocchi soup for more cozy ideas.
Ingredients for Creamy One-Pot Broccoli Cheddar Orzo
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup broccoli florets, fresh or frozen
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Freshly ground black pepper and extra cheddar for garnish
Step-by-Step Instructions of Creamy One-Pot Broccoli Cheddar Orzo
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 3–4 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the orzo and toast it lightly, stirring for about 1 minute.
- Add the broth, garlic powder, and a pinch of salt and pepper. Bring to a simmer.
- Stir in the broccoli florets, cover, and cook until the orzo is tender and the liquid is mostly absorbed, about 8–10 minutes, stirring once or twice.
- Lower the heat and stir in the heavy cream and shredded cheddar until smooth and creamy. Taste and adjust salt and pepper.
- Serve hot, topped with extra cheddar and a grind of black pepper if you like.
Tips for Success
- Use full-fat cream and real cheddar for the creamiest texture and best flavor.
- Stir often near the end so the orzo doesn’t stick to the pot.
- If the mix gets too thick, add a splash of broth or milk to loosen it.
- Grate your own cheddar for smoother melting compared to pre-shredded bags.
Substitutions & Variations of Creamy One-Pot Broccoli Cheddar Orzo
To Make It Vegan/Gluten-Free:
- For vegan: use a plant-based heavy cream (like canned coconut cream or oat cream) and vegan cheddar.
- For gluten-free: swap regular orzo for a gluten-free orzo or small gluten-free pasta.
Variations:
- Add cooked chicken or crispy bacon for extra protein.
- Stir in a spoonful of Dijon mustard for a bright tang.
- Mix in peas or spinach for more veggies.
- Use smoked cheddar for a deeper, savory note.
Storage Instructions of Creamy One-Pot Broccoli Cheddar Orzo
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess.
Freezer: This dish is best fresh, but you can freeze for up to 1 month in a freezer-safe container. Thaw overnight in the fridge and reheat slowly on the stove.
Make-Ahead: Cook the orzo until just shy of al dente, cool, and store in the fridge separately from cheese. Finish by reheating with cream and cheese when ready to serve.
Frequently Asked Questions (FAQ) of Creamy One-Pot Broccoli Cheddar Orzo
Can I use frozen broccoli?
Yes frozen broccoli works well. Add it a minute earlier if frozen so it heats through.
My orzo absorbed all the liquid before it was tender. What now?
Add 1/4 cup more hot broth or water and keep cooking until tender, stirring to prevent sticking.
Can I make this less rich?
Swap heavy cream for whole milk and reduce the cheddar a bit. It will be lighter but still tasty.
Final Thoughts
This Creamy One-Pot Broccoli Cheddar Orzo is a simple, comforting dish that fits right into a busy life. It’s quick to make, easy to tweak, and gives you big flavor with little effort perfect for weeknights, meal prep, or a no-fuss family dinner. If you try it, leave a comment and a star rating to let others know how it turned out and tell us what twist you added!
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Creamy One-Pot Broccoli Cheddar Orzo
A cozy, cheesy dish prepared all in one pot, featuring tender orzo pasta and bright broccoli, ready in under 30 minutes.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup broccoli florets, fresh or frozen
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Freshly ground black pepper and extra cheddar for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the orzo and toast it lightly, stirring for about 1 minute.
- Add the broth, garlic powder, and a pinch of salt and pepper. Bring to a simmer.
- Stir in the broccoli florets, cover, and cook until the orzo is tender and the liquid is mostly absorbed, about 8–10 minutes, stirring once or twice.
- Lower the heat and stir in the heavy cream and shredded cheddar until smooth and creamy. Taste and adjust salt and pepper.
- Serve hot, topped with extra cheddar and a grind of black pepper if you like.
Notes
For the best texture and flavor, use full-fat cream and real cheddar. Stir often near the end to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian