The perfect one-pot dinner ready in under 20 minutes. Your family is guaranteed to ask for seconds of this easy, cheesy, and balanced broccoli cheddar orzo. You’ll also love my lazy lasagna, one-pot cheesesteak pasta, and healthy hamburger helper.
Mary’s ⭐️ 5-star review — “Made this for dinner tonight and my family loved! The portions were huge and the cheese melts perfectly.”
An easy, one-pot dinner your family will love
- One pot: Perfect for busy nights when energy is low, this simple dinner is ready in less than 20-minutes with minimal prep and clean-up.
- Cozy and comforting: You’ll forget there’s broccoli in this cheesy pasta dish — picky husband and picky kids are guaranteed to ask for seconds. Kids also love my beef fried rice, Greek yogurt pizza, and taco cups.
- Nutritionally balanced: As a Registered Dietitian, I designed this recipe to be flavorful but lightened up, so you and your family feel satisfied and nourished. Explore more easy and healthy dinner recipes.
Key ingredient notes
- Cheddar and parm: I like this combination because it makes the dish salty, savory, and the perfect creamy texture. Use an extra sharp cheddar for the most flavor — orange and white both work.
- Orzo: Feel free to use any other small pasta shape like ditalini or macaroni.
- Bouillon: I always use Better Than Bouillon Chicken paste because I love the flavor more than other brands. If needed, you can use another paste or powder.
Scroll down to the recipe card for the full ingredients list and detailed instructions.
Make it easier! 💡 Use pre-chopped broccoli florets and jarred garlic to minimize prep. You could also use pre-grated cheese, but it won’t melt as well as freshly grated.
How to make one-pot broccoli cheddar orzo
Step 1: Cook onions, garlic, and Italian seasoning.
Step 2: Add remaining ingredients except cheese.
Step 3: Simmer uncovered for 12-15 minutes.
Step 4: Stir in both cheeses, and add salt and pepper to taste.
Tips from my test kitchen
My recipes are thoroughly tested to make sure they’re foolproof and truly easy. Here’s what I learned testing this broccoli cheddar orzo:
- Use extra sharp cheese. I recommend using an aged cheddar labeled as “old” or “extra sharp” for the most flavor.
- Watch the heat. You want the orzo to stay at a gentle simmer, but not a full boil. This is especially important since milk can burn. Stay close to the stove, and if you notice any large bubbles, turn the heat down to medium-low.
- Adjust the time and liquid as needed. As with all one-pot pastas, the exact timing and liquid needed depends on the size of your pot and the heat of your stove. If your pasta is looking dry, add a splash more milk or water. If your orzo isn’t fully cooked, add more time. You’ll know it’s done when the orzo is plump and cooked through, and most (but not all) liquid has been absorbed.
- Adjust the salt. I didn’t add a specific measurement for salt because the brand of cheese and bouillon you use can significantly change the salt content. Wait until the end and add salt as needed — I don’t always use it!
Want more protein? 💪 Pair your orzo with an easy protein like chopped rotisserie chicken, air fried chicken sausage, or seasoned ground beef.
More healthy one-pot dinners
Homemade hamburger helper
Slow cooker creamy chicken chili
Enchilada skillet
Chicken sausage orzo
Easy pizza beans
If you tried this broccoli cheddar orzo, leave a ⭐️ 5-star rating below! And don’t forget to follow me on Instagram.
Broccoli Cheddar Orzo
Equipment
- medium-sized pot or large saute pan
Ingredients
- 2 Tbsp butter
- 1 small yellow onion, diced small
- 2 tsp Italian seasoning
- 3 cloves garlic, minced
- 1 ⅓ cup dry orzo pasta
- 3 cups small broccoli florets
- 2 cups water
- 2 cups milk, I use 2%
- 1 Tbsp chicken bouillon, I use Better-Than-Bouillon paste
- ½ tsp mustard
- 1 cups shredded extra sharp cheddar, I use orange, but white works too
- ⅓ cup grated parmesan
- salt and pepper, to taste
Instructions
- Add butter to your pot and heat to medium.
- Add onion and Italian seasoning. Cook for 4-5 minutes, stirring occasionally, or until translucent and softened.
- Stir in garlic and cook for 1-minute.
- Add pasta, broccoli, water, milk, bouillon, and mustard to the pot. Stir.
- Cook uncovered for 12-15 minutes, or until orzo is cooked through and most excess liquid has been absorbed. Stir occasionally to prevent orzo from sticking to the bottom. If the mixture starts to boil, reduce the heat to medium-low.
- Turn off the heat. Stir in both cheeses and black pepper, until cheese is melted and smooth. Taste, and add salt as needed. Close the lid and let it rest for 5-minutes.
- Serve with extra black pepper and shredded cheddar, if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummmm!! A perfectly satisfying winter meal.
This was so good! Easy and very tasty. I will definitely be adding it to the dinner rotation.
This turned out so good! The notes were very helpful when cooking the orzo. I am going to follow the protein recommendation and add rotisserie chicken next time. Can’t wait to try more recipes!
YAY so glad you enjoyed!!
I love a one-pot dinner, and this one is so cozy and delish!
Made this for dinner tonight and my family loved! The portions were huge and the cheese melts perfectly.
So glad you loved!! Thank you for the review, Mary!