Orzo, that small, rice-shaped pasta, is perfect for the “orzotto” technique: cooking it like risotto by absorbing liquid slowly.1 This method creates a creamy, cozy sauce without needing a traditional roux! This creamy one-pot broccoli cheddar orzotto is an incredibly fast, comforting dish that captures all the savory, cheesy flavor of classic broccoli cheddar soup in a satisfying pasta form.2
This recipe is the ultimate weeknight winner. Everything—from sautéing the aromatics to cooking the pasta and melting the cheese—happens in a single skillet. The orzo releases its starch right into the broth, resulting in a naturally velvety sauce that perfectly coats the tender broccoli and cheese. It’s an easy, comforting, and hearty meal that the whole family will love.

Why You’ll Love This Recipe
- One-Pot & Fast: Ready in about 25–30 minutes with only one pan to wash, making it ideal for busy evenings.3
- Naturally Creamy: The starch from the orzo thickens the cooking liquid, giving the dish a rich, risotto-like texture.4
- Soup-Inspired Flavor: Seasonings like dry mustard and a hint of garlic create the signature complex, savory taste of broccoli cheddar soup.
- Kid-Friendly Comfort: Cheesy pasta and tender broccoli are a guaranteed combination for even the pickiest eaters.5
- Perfectly Saucy: The final step of stirring in cheese and butter off the heat ensures a glossy, smooth, and non-clumpy sauce.6
Ingredients
- 1 tbsp (15 g) unsalted butter7
- 1 tbsp (15 ml) olive oil8
- 1/2 medium yellow onion, diced9
- 2 cloves garlic, minced10
- 1 cup (180 g) uncooked orzo pasta11
- 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth12
- 1/2 cup (120 ml) whole milk or heavy cream13
- 1 1/2 cups (150 g) small broccoli florets, chopped small14
- 1 1/4 cups (140 g) sharp cheddar cheese, freshly shredded
- 1/2 tsp dry ground mustard (optional, but highly recommended)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Pinch of cayenne pepper (optional, for a kick)
Equipment
- Large, deep skillet or Dutch oven (at least 10-inch)
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons

Step-by-Step Instructions
- Sauté Aromatics: Heat the butter and olive oil in your large skillet over medium heat.15 Add the diced onion and cook for 3–4 minutes until translucent and soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Toast Orzo: Add the uncooked orzo pasta to the pan and stir and cook for 1–2 minutes until the pasta grains are lightly toasted and smell slightly nutty.16 This deepens the flavor of the final dish.
- Simmer Orzo: Pour in the broth and milk.17 Stir in the dry mustard, salt, pepper, and cayenne (if using). Bring the mixture to a boil, then immediately reduce the heat to maintain a very gentle simmer. Cook, stirring frequently, for 5 minutes.
- Add Broccoli: Stir in the chopped broccoli florets.18 Continue to simmer, stirring occasionally, for another 5–7 minutes, or until the orzo is tender (al dente) and most of the liquid is absorbed. If the orzo is still firm, add a splash of broth and simmer for another minute.
- Finish Off the Heat: Remove the pot completely from the heat. Add the shredded sharp cheddar cheese in small handfuls, stirring constantly until the cheese is completely melted and the sauce is smooth and glossy.19 The residual heat will melt the cheese perfectly.
- Serve: Let the orzotto sit for 5 minutes—this allows the sauce to tighten up.20 Taste and adjust the seasoning one last time. Serve immediately.
Substitutions and Variations
- Cheese: For a slightly tangier flavor, use white sharp cheddar. For maximum richness, add 1/4 cup of grated Parmesan cheese when you add the cheddar.
- Add Protein: Stir in 1 cup of shredded rotisserie chicken, cooked and crumbled bacon, or seasoned chickpeas when you add the cheese.21
- Vegetables: Substitute or add shredded carrots (sauté them with the onion) or a handful of fresh spinach (stir in at the very end to wilt).
- Dairy-Free: Substitute the milk/cream with full-fat coconut milk or thick oat milk. Substitute the butter with vegan butter and the cheese with a high-quality vegan cheddar alternative (Violife brand is often recommended for melting).
Pro Tips and Common Mistakes to Avoid
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.22 Shredding the cheese from the block is the most important step for a silky-smooth sauce.23
- Don’t Boil the Cheese: The heat must be turned off when you add the cheese. Melting cheese over high heat or boiling liquid will cause the cheese proteins to separate, resulting in a greasy, clumpy mess.
- Stir Frequently: Orzo is starchy and prone to sticking to the bottom of the pan.24 Stirring constantly during the first few minutes and frequently during the simmer prevents sticking and helps release starch for creaminess.25
- Chop Broccoli Small: Cut the broccoli florets into small, uniform, bite-sized pieces so that they cook through in the same amount of time as the orzo.26
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can sauté the onion and garlic and measure out all the liquid/spices ahead of time. The final dish is best assembled just before serving.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 3 days.27 The orzo will absorb almost all the sauce upon cooling and will be very thick.
- Freezing: We do not recommend freezing this dish, as the orzo and sauce will become mushy and separate upon thawing.
- Reheating: To reheat, place leftovers in a small saucepan over low heat. Add a splash of milk or broth (about 1–2 tablespoons per serving) and stir gently until the sauce rehydrates and the orzotto is creamy again.
Serving Suggestions
This creamy orzotto is hearty enough to be a vegetarian main dish. Serve it with a crisp side salad, or pair it with simple proteins like grilled chicken breast, seared pork chops, or baked salmon.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 410 kcal
- Protein: 18 g
- Fat: 18 g
- Carbohydrates: 45 g
Note: These are approximations and can vary based on the fat content of the milk/cream and the brand of cheese used.
FAQs
Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli florets.28 Add them directly to the pan (do not thaw) when the recipe calls for adding the broccoli. The cooking time will be similar.
Q: Why do I toast the orzo first?
A: Toasting the orzo in butter or oil for a minute before adding the liquid is called toasting. This simple step adds a wonderful, subtle nutty flavor that greatly enhances the final dish.
Q: What does dry ground mustard do in this recipe?
A: Dry ground mustard is a classic mac and cheese secret weapon! It doesn’t make the dish taste like mustard, but its subtle acidity brightens and enhances the savory flavor of the cheddar cheese.
Q: Can I make this with chicken broth instead of vegetable broth?
A: Yes, chicken broth works perfectly and provides a richer, deeper base flavor. Be sure to use low-sodium broth, as the cheese is already quite salty.
Q: How do I make this even creamier without heavy cream?
A: To boost creaminess without heavy cream, substitute the milk with a creamy plant-based milk like oat milk or stir in 2 tablespoons of plain Greek yogurt or cream cheese at the very end, off the heat.