One-Pan Creamy Broccoli Cheese Orzo Recipe Is Better Than Classic Mac & Cheese (20 Minutes, 9 Ingredients) by Donna John

Broccoli and cheese is a culinary match made in heaven. Who doesn't love a good broccoli cheese casserole or broccoli with cheese sauce? Or how about broccoli cheddar bread? I don't know about you, but my stomach is growling!

This creamy broccoli and cheese orzo recipe is a new favorite at my house, even over classic macaroni and cheese. This one-pan recipe is kind of like an Italian-inspired broccoli macaroni and cheese made with orzo. Orzo is small, oval-shaped pasta about the size of arborio rice. This easy orzo recipe will be a repeat side dish with dinner and maybe a stand-alone for lunch or a lighter vegetarian dinner.

Photo credit (all photos): Donna John

To make this easy, 20-minute side dish recipe you will need just nine simple ingredients. Here is your short shopping list: olive oil, butter, onion, fresh garlic, orzo, chicken broth, heavy cream, fresh broccoli (check out the health benefits of broccoli) and cheddar cheese.

Serve this cheesy orzo with broccoli as a side dish with chicken, pork, beef, lamb or seafood. Or keep it vegetarian and serve it with a fresh garden salad.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup orzo (uncooked)
• 14 ounces (1 can) chicken broth
• 1/2 cup heavy cream
• 2 - 3 cups chopped broccoli florets (I used about 2 cups)
• 1 1/2 cups shredded cheddar cheese

Here's how to make it: 

1. Melt the olive oil and butter together in a skillet. (I used a cast iron skillet. You could use all butter or all olive oil, if you prefer.) Add the onion and cook until soft, about 3 to 4 minutes. Add the garlic and cook 30 seconds. Season with salt and black pepper, to taste.
   
2. Add the orzo and cook, stirring, for 1 minute. (For a gluten-free dinner, use gluten-free orzo.)
   
3. Pour in the chicken broth and heavy cream. Bring to a simmer, reduce the heat and cook, stirring occasionally, about 5 minutes.
   
4. Add the broccoli and continue to cook, stirring occasionally, about 5 more minutes, or until the orzo is tender. (If you can't find fresh broccoli, you could use thawed frozen chopped broccoli. Add some crushed red pepper flakes or ground cayenne for a little heat.)
   
5. Turn off the heat and stir in the cheddar cheese until melted. (You could sprinkle some extra cheese on top before serving, if desired. You can use any cheese you like. Gruyere, gouda, Monterey Jack, Swiss, mozzarella or an Italian blend would be delicious.)
   
6. Store any leftovers in an airtight container in the fridge and reheat in the microwave. (You could add more cream to loosen it up before reheating.)
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.