There’s something about a bowl of Creamy One Pot Broccoli Cheddar Orzo that feels like a hug after a long day. It’s warm, cheesy, and comes together in just one pot which means less cleanup and more time at the table. The orzo gets tender in garlicky broth, then melts into cheddar and parmesan with bright green broccoli tucked in.
I first made this on a rainy Wednesday in 2019 when my daughter asked for “mac and cheese but different.” I grabbed what I had orzo instead of elbows, fresh broccoli from the fridge and let everything simmer together until it thickened into this silky, almost risotto-like bowl. The trick is stirring in the cheese off the heat so it stays smooth, not grainy. After ten years of recipe testing, I’ve learned that small move makes all the difference.
PrintEasy Creamy One Pot Broccoli Cheddar Orzo Recipe
Creamy One Pot Broccoli Cheddar Orzo is a quick and satisfying meal perfect for busy nights. This recipe combines tender orzo pasta, fresh broccoli, and melted cheddar cheese in one pot for easy cleanup and rich flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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 and cook the diced onion until it turns translucent, about 3 to 4 minutes.
- Add minced garlic and garlic powder and cook for an additional minute, then stir in the orzo pasta and toast it for 1 to 2 minutes.
- Pour in the broth and bring it to a boil before reducing the heat to simmer, then add the broccoli florets, cover the pot, and cook for 8 to 10 minutes while stirring occasionally.
- Remove the pot from heat and mix in the heavy cream and cheddar cheese until the mixture is creamy and well combined.
- Season with salt and pepper to your liking and garnish with extra cheddar and black pepper if desired before serving warm.
Notes
- Lighter Option Use half-and-half or milk instead of heavy cream
- Vegetable Swap Substitute broccoli with spinach peas or kale
- Spicy Kick Add red pepper flakes or a squeeze of lemon juice
Nutrition
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Why You’ll Love This One-Pot Wonder
This recipe gives you everything you crave on a busy weeknight: creamy, cheesy comfort without the pile of dishes. The orzo cooks directly in the broth, soaking up all that garlicky flavor while the broccoli turns tender-crisp. By the time you stir in the cheddar and cream, you’ve got something that tastes like you fussed but you didn’t.
My daughters used to call this “fancy mac and cheese” because the orzo felt special, almost like tiny grains of rice. I love that it comes together in under 30 minutes, and there’s real nutrition tucked into every bite. Plus, it reheats beautifully, which means leftovers are just as good the next day.
What You’ll Need
Here’s what makes this Creamy One Pot Broccoli Cheddar Orzo so simple: pantry staples and a handful of fresh ingredients. You don’t need anything fancy, and chances are you already have most of this on hand.
- Orzo pasta: Small, rice-shaped pasta that gets silky when simmered in broth.
- Broccoli florets: Fresh or frozen both work no need to thaw if using frozen.
- Shredded cheddar cheese: The star of the creaminess. Sharp cheddar adds the most flavor.
- Heavy cream: This makes everything luscious, but you can swap for half-and-half if you prefer.
- Aromatics: Onion and garlic build the base; garlic powder adds an extra layer of warmth.
- Broth: Vegetable or chicken either one brings depth and helps the orzo cook perfectly.
| Ingredient | Easy Swap |
|---|---|
| Heavy cream | Half-and-half or whole milk |
| Broccoli florets | Spinach, peas, or chopped kale |
| Cheddar cheese | Gruyère, Monterey Jack, or white cheddar |
| Chicken broth | Vegetable broth or low-sodium broth |
How It All Comes Together
Start by sautéing your diced onion in olive oil until it’s soft and translucent this builds sweetness. Toss in the garlic and garlic powder, then add the orzo and let it toast for a minute or two. That step adds a subtle nuttiness you’ll taste later.
Pour in the broth, bring it to a gentle boil, then drop the heat and add your broccoli. Cover and let everything simmer together, stirring now and then so the orzo doesn’t stick. Once the pasta is tender and most of the liquid is absorbed, pull the pot off the heat. Stir in the heavy cream and shredded cheddar until it’s smooth and glossy. Season with salt and pepper, and you’re done.
Pro Tip: Always add cheese off the heat. It melts beautifully without turning grainy or clumpy.
Timing at a Glance
| Step | Time |
|---|---|
| Sauté onion | 3–4 minutes |
| Add garlic & toast orzo | 2 minutes |
| Simmer with broth & broccoli | 8–10 minutes |
| Stir in cream & cheese | 1–2 minutes |
| Total Time | 25 minutes |
Troubleshooting & Tips
If your orzo looks too thick, add a splash of broth or milk and stir until it loosens. The pasta keeps absorbing liquid as it sits, so it’s normal for leftovers to thicken up overnight. Just reheat gently with a little extra liquid.
- Too soupy? Let it sit uncovered for a few minutes the orzo will soak it up.
- Cheese looks grainy? Make sure the pot is off the heat before you stir in the cheddar.
- Want more veggies? Toss in frozen peas or chopped spinach during the last 2 minutes of simmering.
Ways to Serve and Store
This dish is hearty enough to stand alone, but it pairs beautifully with a simple side salad or crusty bread. I like to garnish with extra shredded cheddar and freshly cracked black pepper for a little visual pop and extra richness.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to bring back that creamy texture. You can also microwave it in 30-second intervals, stirring between each round.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 3 days | Store in airtight container; add liquid when reheating |
| Freezer | Not recommended | Cream-based dishes can separate when frozen |
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FAQs ( Creamy One-Pot Broccoli Cheddar Orzo )
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works perfectly in this recipe. Cut it into small, uniform florets about 1-inch in size. Add fresh broccoli at the same time as frozen – it will cook through beautifully with the orzo in the same timeframe.
What type of cheese works best for creaminess?
Sharp cheddar provides the best flavor and melts smoothly when freshly grated. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. For extra creaminess, mix in 2-3 tablespoons of cream cheese with the cheddar.
How do I prevent the sauce from becoming grainy?
Remove the pot from heat before adding cheese and stir it in gradually. High heat causes cheese proteins to seize and become grainy. If the sauce seems too thick, add a splash of milk or pasta water to achieve the perfect consistency.
Can I substitute orzo with other pasta shapes?
Small pasta shapes like ditalini, small shells, or elbow macaroni work well as substitutes. Keep the cooking time similar to orzo – about 8-10 minutes. Larger pasta shapes may require additional liquid and longer cooking times to achieve tender results.
How long does this dish keep as leftovers?
This meal stays fresh in the refrigerator for 3-4 days when stored in an airtight container. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess. The texture is best when consumed within the first two days.
Your New Go-To Family Favorite
You’ll love how this Creamy One Pot Broccoli Cheddar Orzo turns out silky, cheesy, and ready in just 25 minutes. The broccoli stays bright, the cheddar melts into every bite, and there’s only one pot to wash. It’s comfort that tastes like you spent hours, but you didn’t.
Want to switch things up? Stir in cooked chicken or crispy bacon for protein, or swap the broccoli for spinach or peas. A little crushed red pepper adds warmth if you like a kick. Leftovers reheat beautifully just add a splash of milk and warm gently on the stove, a trick I picked up from my mother’s kitchen years ago.
I’d love to see how yours turns out tag me if you share a photo! Did a dish like this show up on your family table growing up? There’s something about one-pot meals that bring everyone together. Save this recipe, make it your own, and pass it along to someone who needs a cozy weeknight win.
