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.

One-pot broccoli cheddar orzo in a braiser pan on a green tile counter.

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

Ingredients for broccoli cheddar orzo in small bowls on a kitchen counter.
  • 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

Onions and seasonings cooked in a braiser pan.

Step 1: Cook onions, garlic, and Italian seasoning.

Broccoli, orzo, and milk being added to a braiser pot to make broccoli cheddar orzo.

Step 2: Add remaining ingredients except cheese.

Broccoli cheddar orzo simmering in a braiser pan.

Step 3: Simmer uncovered for 12-15 minutes.

Shredded cheese added to broccoli cheddar orzo.

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:

  1. Use extra sharp cheese. I recommend using an aged cheddar labeled as “old” or “extra sharp” for the most flavor.
  2. 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.
  3. 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.
  4. 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.

Broccoli cheddar orzo in a small white bowl on a green tile counter top.

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.

One-pot broccoli cheddar orzo in a braiser pan on a green tile counter.
5 from 3 votes

Broccoli Cheddar Orzo

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Easy, cheesy, and nutritionally balanced. Broccoli cheddar orzo is a simple one-pot dinner that's ready in under 20-minutes, guaranteed to satisfy the whole family.
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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

Equipment

  • medium-sized pot or large saute pan

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

Pot or pan? You can use a pot or saute pan for this, as long as it has enough room to fit all ingredients. I like to use a large braiser or Dutch oven. 
Use extra sharp cheese. I recommend using an aged cheddar labeled as “old” or “extra sharp” for the most flavor. Milder cheeses won’t be quite as delicious.
Watch the heat. You want the orzo to stay at a gentle simmer, but not a full on boil. 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. 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 for this recipe 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!
Calories: 500kcal, Carbohydrates: 53g, Protein: 22g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 477mg, Potassium: 612mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1171IU, Vitamin C: 64mg, Calcium: 498mg, Iron: 2mg
Cuisine: American
Course: Dinner
Author: Miranda Galati, MHSc, RD