The perfect one-pot dinner ready in under 20 minutes. This easy, cheesy, and balanced broccoli cheddar orzo is a family favorite — expect requests for seconds. If you like simple one-pot meals, try my lazy lasagna, one-pot cheesesteak pasta, or a healthier hamburger helper.
Mary’s ⭐️ 5-star review — “Made this for dinner tonight and my family loved it! The portions were huge and the cheese melted perfectly.”
An easy, one-pot dinner your family will love
- One pot: Ideal for busy evenings, this meal comes together in under 20 minutes with very little prep and minimal clean-up.
- Cozy and comforting: The cheese and seasoning hide the broccoli, so picky eaters often ask for seconds. For more kid-friendly recipes, try beef fried rice, Greek yogurt pizza crust, or easy taco cups.
- Nutritionally balanced: As a Registered Dietitian, I created this recipe to be flavorful yet lighter, so it satisfies and nourishes the whole family. Explore other easy, healthy dinner recipes for more ideas.
Key ingredient notes
- Cheddar and Parmesan: This combo gives salty, savory depth and a creamy texture. Use extra-sharp cheddar for maximum flavor — orange or white both work.
- Orzo: Any small pasta like ditalini or macaroni can be substituted if you don’t have orzo.
- Bouillon: A concentrated chicken bouillon paste adds good flavor; use the brand you prefer or a powdered alternative if needed.
Scroll down to the recipe card for the full ingredient list and step-by-step instructions.
Make it easier! 💡 Use pre-chopped broccoli and jarred minced garlic to reduce prep. Pre-shredded cheese will work, but freshly grated melts better.
How to make one-pot broccoli cheddar orzo
Step 1: Sauté the onion, garlic, and Italian seasoning until the onion is softened and translucent.
Step 2: Add the orzo, broccoli, water, milk, bouillon, and mustard. Stir to combine.
Step 3: Simmer uncovered for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Step 4: Remove from heat, stir in cheddar and Parmesan until smooth, season with black pepper and salt to taste, then let rest for a few minutes before serving.
Tips from my test kitchen
All recipes are tested for reliability and ease. These notes will help you get the best results with this broccoli cheddar orzo:
- Use extra-sharp cheddar: An aged cheddar labeled “old” or “extra sharp” delivers the most flavor.
- Watch the heat: Keep the mixture at a gentle simmer — milk can scorch if the pan boils. Reduce to medium-low if you see large bubbles.
- Adjust time and liquid: One-pot pasta timing varies by pot size and stove. If it looks dry, add a splash more milk or water; if undercooked, cook a few minutes longer. The orzo is done when plump and tender and most liquid is absorbed.
- Salt at the end: Salt needs depend on the bouillon and cheese you use. Taste after adding the cheese and adjust if necessary.
Want more protein? Pair this orzo with chopped rotisserie chicken, sliced chicken sausage, or seasoned ground beef for a heartier meal.
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 consider following on Instagram.
Broccoli Cheddar Orzo
Equipment
-
medium-sized pot or large sauté pan
Ingredients
- 2 Tbsp butter
- 1 small yellow onion, diced
- 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
- ½ tsp mustard
- 1 cup shredded extra-sharp cheddar
- ⅓ cup grated Parmesan
- salt and pepper, to taste
Instructions
- Add the butter to a medium pot or large sauté pan and heat over medium.
- Add the diced onion and Italian seasoning. Cook 4–5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for 1 minute more.
- Add the orzo, broccoli, water, milk, bouillon, and mustard. Stir to combine.
- Cook uncovered for 12–15 minutes, stirring occasionally so the orzo doesn’t stick. Reduce heat to medium-low if the mixture begins to boil. The orzo is ready when it’s plump and most excess liquid has been absorbed.
- Turn off the heat. Stir in the cheddar and Parmesan until the sauce is smooth. Season with black pepper and salt to taste. Cover and let rest for 5 minutes.
- Serve with extra black pepper or shredded cheddar if desired. Enjoy!
Notes
Cheese choice: Extra-sharp cheddar adds the most flavor; milder cheeses will change the taste.
Heat management: Keep a gentle simmer to avoid scorching the milk. Stay nearby and lower the heat if needed.
Liquid and timing: If the pasta looks dry, add a splash of milk or water. If it’s undercooked, simmer a few minutes longer.
Salt: Add salt at the end to account for the saltiness of the cheese and bouillon.
Nutrition
|
Carbohydrates: 53g
|
Protein: 22g
|
Fat: 23g
Nutrition information is automatically calculated and should be used as an approximation.