Broccoli Cheese Orzo is an easy, family-friendly way to get a serving of vegetables onto the plate. This creamy side combines tender orzo with sharp cheddar and bright broccoli for a comforting dish that kids and adults will request again and again.
Broccoli Cheese Orzo
Orzo has become a favorite for quick sides and simple salads — its small, rice-like shape makes it ideal for creamy preparations. This Broccoli Cheese Orzo covers both your grain and vegetable portions while staying approachable for picky eaters. Made with straightforward, whole ingredients, it’s a guilt-free comfort side that travels well to gatherings or weeknight dinners.
The recipe scales easily: if you need a small batch, one cup of uncooked orzo serves about two, while three cups will feed a crowd. It also holds temperature well, so you can keep it warm in a crockpot for potlucks without the orzo getting overly mushy.
Why You’ll Love This Dish
- Creamy Texture: Heavy cream plus milk make a velvety sauce that coats every grain of orzo.
- Quick to Make: With minimal prep, this side is ready in well under 30 minutes.
- Family-Friendly: Mild, cheesy flavors are appealing to kids and adults alike.
- Customizable: Swap the broccoli for spinach, peas, or mushrooms, or experiment with different cheeses.
- One-Pot Simplicity: Cook and finish in the same pan to save time on cleanup.
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Recipe Shopping List
Here’s what you’ll need to make this dish. For exact measurements, see the recipe card below.
- Orzo pasta
- Butter
- Heavy cream
- Whole milk
- Dry mustard
- Shredded cheddar cheese
- Fresh broccoli
- Salt
Serve with some Grilled Chicken!
How To Make This Recipe
This overview outlines the process. Use the full recipe card below when you cook.
- Cook the orzo: Boil until just shy of the package’s minimum time, then drain and reserve some cooking water.
- Add butter: Stir melted butter into the hot pasta.
- Create the sauce: Add cream, milk, dry mustard and broccoli to the pot and heat until simmering.
- Incorporate cheese: Stir in shredded cheddar until smooth and fully melted.
- Adjust consistency: Thin with a splash of milk if needed, and season with salt to taste.
Perfect with Shrimp Kabobs!
Recipe FAQ
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to revive the sauce.
Yes. Prepare, cool completely, and refrigerate. Reheat on the stove and add a little milk if the sauce has thickened.
Try Monterey Jack, Gruyère, or mozzarella instead of cheddar. Use half-and-half to lighten the dish, or swap broccoli for spinach, peas, or sautéed mushrooms.
Yes. Thaw and pat dry to remove excess moisture before adding to the pasta so the sauce stays creamy.
Try our Broccoli Cheese Casserole too!
Broccoli Recipes
- Spicy Ground Pork Udon
- Chinese Style Udon with Pork Tenderloin
- High Protein Broccoli Cheese Soup
Even More Broccoli + Cheese!
- Smoked Broccoli Cheese Soup
- Broccoli Au Gratin
- Broccoli Chicken Divan
- Cheesy Broccoli Noodles
More Easy Side Dish Recipes
- Onion Rings
- Crispy Potato Wedges
- Grilled Asparagus
- Kimchi Gyoza
- Tortilla Dogs
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Broccoli Cheese Orzo
Fast, creamy, and easy — this side is a family favorite.
5 minutes
10 minutes
15 minutes
Ingredients
- 1 ½ cups dry orzo pasta
- 3 tablespoons butter
- ½ cup heavy cream
- 1 cup whole milk
- ½ teaspoon dry mustard
- 1½ cups shredded cheddar cheese
- 1 cup fresh broccoli
- Salt to taste
Instructions
- Boil orzo until about 2 minutes short of the package minimum. Reserve ½ cup cooking water and return pasta to the pot.
- Add butter and stir until melted. Return to low heat, add ½ cup heavy cream and enough milk to just cover the orzo. Stir in dry mustard and add the broccoli.
- Heat gently until simmering and the pasta is tender.
- Stir in shredded cheddar until fully melted and smooth.
- Season with salt to taste.
- If the sauce becomes too thick, add small amounts of milk while stirring over low heat until you reach the desired consistency.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 358
Total Fat: 19g
Saturated Fat: 11g
Trans Fat: 1g
Unsaturated Fat: 6g
Cholesterol: 52mg
Sodium: 273mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 3g
Protein: 12g
Nutrition data is an estimate. If you require precise values for medical reasons, consult a trusted source.
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This post originally appeared in 2014 and has been updated with new photos and small edits to the recipe. Thanks for reading OrWhateverYouDo!