This creamy broccoli cheddar orzo has all the flavors of a good broccoli cheddar soup but in orzo form. Kids LOVE this dish, which is always a win!
It is comforting, cheesy and creamy, and perfect for busy weeknights. It comes together in no time. It’s part of our regular dinner rotation now!
If you love the combination of tender broccoli and cheddar cheese, you will absolutely love this broccoli cheddar orzo! It’s hearty and a great way to sneak in extra veggies.
My broccoli cheddar orzo recipe is very straightforward. 30 minutes is all you need, and it all comes together in one pot for easy clean-up. It’s made with plenty of tender orzo, tender broccoli, carrots, and plenty of melty cheddar cheese in a creamy sauce.
I love serving it with a simple pan seared chicken breasts, and it also goes really well with my Spinach Stuffed Chicken. And if you love creamy orzo dishes, give my Lemon Chicken Orzo a try as well!
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Why I Love This Recipe
- Creamy and cheesy! It takes the best parts of a creamy broccoli cheddar soup and a hearty pasta dish.
- Easy 30-minute one pot meal. Everything is done in one pot, which makes for minimal cleanup and great for busy weeknights.
- Reheats well. Make an extra batch of this broccoli cheddar for meal prep for the week!
Ingredient Notes
You only need a few simple ingredients to make this broccoli cheddar orzo recipe, and most you probably already have on hand.
- Unsalted butter: For sautéeing the veggies, and the rest will be stirred into the cheesy sauce to help make it extra creamy.
- Onions and garlic: The aromatics to build flavor.
- Carrots: A classic ingredient in broccoli cheddar soup, so I feel like it needs to go in this orzo version too! Peeled and shredded, or store-bought pre-shredded.
- Broccoli florets: Chopped into small florets so it cooks fast, about half inch.
- Italian seasoning, salt, and pepper: For seasoning.
- Orzo pasta: Little pasta that is shaped like rice. One of my favorite pastas to cook with!
- Broth: Use your favorite vegetable or chicken broth. Homemade broth is great too.
- Half-and-half: For that creamy consistency, without making it too thick. Try not to use heavy cream here, as it can make it too heavy.
- Sharp cheddar cheese: Preferably freshly grated from a block. Avoid using the packaged pre-shredded cheese since it contains added starch that can make the final dish a bit gritty.
As always, ingredient quantities are listed in the recipe card down below, as always.
How to Make Broccoli Cheddar Orzo
Prepping the ingredients for this broccoli cheddar orzo involves minimal prep and clean-up. Let’s make it!
Step 1: Sauté aromatics. In a medium pot, melt 2 tablespoons butter over medium-high heat. Sauté diced onions until softened, about 5-6 minutes. Then add minced garlic, shredded carrots, and Italian seasoning, another 1-2 minutes until fragrant.
Step 2: Add orzo. Stir in the orzo pasta for about 2 minutes until it smells a bit nutty and fragrant. This helps to build flavor!
Step 3: Add broth and simmer. Pour in chicken broth, season to taste, and give everything a good stir. Bring to a simmer, cover and cook over low heat for 5 minutes.
Step 4: Cook broccoli florets. Add the chopped broccoli florets and cover again to finish cooking for another 5-6 minutes. Uncover and add 2 tablespoons of butter for richness.
Step 5: Make it creamy and cheesy! Stir in half-and-half and bring it to a light simmer. Then add the shredded cheddar cheese and turn off the heat.
Step 6: Stir until creamy. Off the heat, stir until the cheese is melted. And there you have it! Enjoy your broccoli cheddar orzo while it’s still warm and extra creamy.
Tips for Success
- The broccoli florets should be chopped into smaller pieces so they cook fast, about half inch pieces.
- Use freshly shredded cheddar cheese. I use a box grater. Pre-shredded cheese contains added ingredients that make the dish gritty.
- For stronger cheddar flavor, use sharp or extra sharp cheddar.
- Melt the cheese off the heat or over very low heat. This will ensure it melts nicely and that it’s smooth.
Recipe FAQs
You can use ditalini pasta. It’s a bit larger than orzo, but small enough for this recipe.
Preferably not. Those usually come with added ingredients that can make the sauce gritty. I’d recommend buying a block of cheddar and using a box grater to shred. You can even do this up to 3 days ahead.
You can, but you may want to add a cornstarch slurry (1 teaspoon flour diluted with 2 teaspoons water) to thicken it.
Make Ahead Tips
This broccoli cheddar orzo is a dish that reheats beautifully, which makes it great for something like meal prep, or just to get ahead for dinner.
Make it ahead and let it cool completely. Store in the fridge in an airtight container for up to 3 days, and reheat it when you’re ready to serve it. Stir in a splash of half-and-half to loosen it up to a creamy consistency as you reheat it.
I don’t recommend freezing. The cheese and dairy can turn gritty when frozen.
Pairing and Serving Ideas
Adding protein is also a great way to make a full dinner! Try something as simple as Pan Seared Chicken or Grilled Pork Chops, or something fancier like Chicken Parmesan or these super tender Italian Meatballs.
Bread is also a great option. Try my family’s favorite Cheesy Garlic Bread to Cheddar Chive Biscuits.
More 30-Minute Weeknight Dinners
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Broccoli Cheddar Orzo
Ingredients
- 4 tablespoons unsalted butter - divided
- 1 small yellow onion, small-diced
- 4 cloves minced garlic
- ½ cup shredded carrots
- 1 teaspoon Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth - plus more as needed
- 2 cups chopped broccoli florets - about ½ inch
- 1 cup half-and-half - plus more as needed
- 2 ½ cups freshly shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a medium pot or deep skillet, melt 2 tablespoons of the butter over medium-high heat. Sauté the onions for about 5 minutes until softened. Then, add minced garlic, shredded carrots, and Italian seasoning, and cook for another 1 or 2 minutes until fragrant.
- Add the orzo pasta and stir for about 2 minutes, until it smells a bit nutty and fragrant. Stir in the chicken broth. Season with salt and pepper to taste. Bring to a simmer, cover and cook over low heat for 5 minutes.
- Then, add the chopped broccoli florets, cover again and cook for another 5-6 minutes until tender.
- Add the remaining 2 tablespoons of butter, as well as the half-and-half. Bring to a light simmer for just a few seconds. Note: When you uncover the pot, there should still be some broth leftover, which helps build the creaminess. If not, add an extra generous splash.
- Off the heat, stir in the shredded cheese until melted, creamy, and cheesy. If too thick, add more half-and-half as needed. Serve warm and enjoy!
Notes
- Chop broccoli into ½ inch florets to ensure even cooking and texture.
- Use freshly shredded cheese. Pre-shredded cheese has additives that can cause grittiness and affect melting. Use a box grater or a food processor.
- Adjust consistency: If it thickens too much, stir in a splash of broth or half-and-half before serving.
- Make ahead: Up to 3 days ahead, and store in an airtight container in the fridge.
- Reheating: Warm leftovers with a splash of half-and-half or milk to restore creaminess.
- Orzo: Ditalini.
Kathleen Taggart says
It was very tasty – creamy and delicious. Love that it included veggies.
Patty says
We really enjoyed this recipe. I added extra cheese because I love cheese, and also mixed in some smoked cheddar for smoky flavors. I agree that grating your own cheese makes a big difference, I used my food processor and it was quick.