Let Me Tell You About This Orzo Thing

So, here's the deal: I stumbled on this One Pot Broccoli Cheddar Orzo Bake one totally frazzled Thursday night, right after work, when I’d already burned (slightly) a grilled cheese and was feeling about as motivated as a sloth in July. The fridge had half a head of broccoli and a block of cheddar left over from, I think, my last cheese toastie attempt? Anyway, it turned out so good that now it’s in permanent rotation—sometimes I even plan for it, which says a lot. Not to be dramatic, but this bake is basically the edible equivalent of sweatpants.

Why You'll Love This Recipe (Besides the Obvious Cheese)

I make this when I want something warm and filling, but also not so heavy I need a nap right after. My family goes a bit wild for it—my teenager actually requests broccoli now, which is a minor miracle. (If you’ve got picky eaters, hide the broccoli smaller. Trust me.)

Sometimes I make it just for myself, though, because it’s so easy to clean up—only one pan, thank you very much. And if you’ve ever spent way too long scraping cheese off a second pan, you’ll know why that matters! Plus, it's pretty forgiving; I forgot to pre-cook the orzo once (don’t do that) but it still ate just fine.

What You Need (But Substitutions Are Totally Fine)

250g orzo (or a big mugful – sometimes I just pour!)
About 2 cups broccoli florets (fresh or frozen, I honestly don’t notice much difference after it bakes)
1 medium onion, diced (or a couple shallots—my friend swears by them but I'm not sure I taste the difference?)
2 or 3 garlic cloves, minced (but sometimes I use the jarred stuff if I’m being lazy)
2.5 cups veggie or chicken stock (I use bouillon cubes, my grandmother insisted on the fancy boxed kind, but let’s be real)
1 cup milk (whole milk is rich, but I’ve done this with oat milk and nobody noticed)
1.5 cups shredded cheddar (I like sharp, but the milder works if that’s what you have—Monterey Jack also sneaks in sometimes)
2 tablespoon butter, but a glug of olive oil is fine in a pinch
Salt and black pepper to taste
A pinch of paprika, optional, for that cozy color (or smoked paprika if you want to get fancy)

How To Make It (With a Little Wiggle Room)

Start with the pan: I grab my trusty Dutch oven, but honestly any oven-safe pot or deep-ish skillet will do. Melt the butter over medium heat, add the onion, and cook until it softens (about 3-4 minutes, or until your kitchen smells great).
Garlic time: Add the garlic, cook for maybe 30 seconds. Don’t walk away or it’ll burn while you check your texts.
In goes the orzo: Toss it right in with the onions and garlic and stir for a minute so it gets a bit toasty. This is where I usually sneak a taste of the cheese, not the orzo.
Everything else: Pour in your stock and milk, add the broccoli, and give a good stir. Salt, pepper, paprika (if you want). It’ll look a bit soupy and strange here. Don’t worry—it always does.
Simmer: Bring to a gentle simmer, then turn heat to low, cover, and cook for about 10 minutes. Stir once or twice so nothing sticks. (If you forget, you might get a crispy layer at the bottom, but some people secretly love that bit.)
Cheese it up: Stir in about 1 cup of the cheese. Then scatter the rest on top.
Bake: Pop the whole thing in the oven at 400°F (200°C) for about 12–15 minutes, or until bubbly and golden on top. I sometimes finish it under the broiler if I want it extra toasty, but I once left it in too long and nearly set off the smoke alarm. Watch it!
Let it sit: This is the hardest part. Let it cool for five-ish minutes so it’s not lava. Actually, I find it works better if you give it a bit longer—like, wait until you can’t resist, then dig in.

These Notes Might Actually Help

I once tried using pre-shredded cheese out of pure laziness. It melted a bit weird—tasted fine, but went kind of clumpy. If you can, grate it yourself.
If you’re using frozen broccoli, maybe zap it in the microwave for a minute first. Otherwise, it can be a bit too crunchy (unless that’s your thing).
Don’t panic if it looks too liquid-y when it comes out. It thickens as it sits (plus, leftovers are absurdly good).

If You Want to Tinker (I Always Do)

Mushrooms: Sliced and sautéed with the onions are lovely. I did this once with portobellos—so earthy.
Chicken: Toss in some leftover roast chicken in the last few minutes before baking. I tried raw once, but it didn’t cook through—lesson learned.
Spicy: Add a dash of hot sauce or a bit of chili flake. My partner likes to drown his in sriracha, but I think it’s overkill.
Swap the cheese: Gruyère is nice if you’re feeling posh, but I tried blue cheese once, and, well, never again.

What If You Don’t Have the Right Pan?

I always say a Dutch oven is perfect, but honestly, any oven-safe skillet with a lid will do. In a pinch, I covered my regular saucepan with foil and it was totally fine. (Just maybe don’t use your favorite nonstick pan, because cheesy bits can be a pain to clean form.)

Keeping Leftovers (If There Are Any)

Store covered in the fridge for up to three days—though honestly, in my house it never lasts more than a day! It reheats surprisingly well in the microwave, but I actually think it tastes better the next day. Just add a splash of milk before reheating if it looks a bit thick. (I once tried freezing it—wouldn’t recommend; the texture goes kind of odd.)

How I Like to Serve It

Usually with a little green salad and maybe some crusty bread for extra mop-up action. Sometimes I sprinkle on some chives, but only if I remember. My daughter likes a few cherry tomatoes on the side for color. For Sunday lunches, we’ll have it with a glass of something cold—elderflower cordial is a family favorite, but honestly anything goes.

Things I’ve Learned (So You Don’t Have To)

Don’t rush the simmer step—if you turn up the heat, the bottom burns before the orzo cooks through. Ask me how I know.
Grate your own cheese. I know, it’s a pain, but the texture is worth it.
If the top isn’t browning, give it a few minutes under the broiler—but keep an eye on it. I once got distracted by an episode of Bake Off and, yeah, crispy!

Questions I’ve Actually Gotten About This Bake

Can I make this gluten-free?: Probably! There are gluten-free orzo brands (like DeLallo), though I haven’t tried it myself yet. Let me know if you do?
Do I have to bake it?: Well, technically no. But baking gives you that bubbly, cheesy top. If you’re in a hurry, just finish it on the stove, but then I’d recommend using less liquid.
Can I use brown rice or another pasta?: Short answer: not really. Orzo cooks quickly and soaks up liquid just right. I tried small pasta shells once, and they got weirdly mushy. Maybe try pearl couscous though—someone in the comments at Smitten Kitchen said it worked for them!
Can I make it vegan?: Sure—use olive oil instead of butter, plant milk for the milk, and a vegan cheese that melts well (like Violife). Actually, I find it works better if you add a bit of nutritional yeast too for extra flavor.

Oh, and—just a quick side note—I once tried to make this with cauliflower instead of broccoli, thinking I was being clever, but the whole thing came out a bit bland. Still ate it, though. Waste not, want not, right?

If you give this a go, let me know how it turns out! Or if you find a shortcut that doesn't involve more dishes, I want to hear about it. Cooking's meant to be fun, not a chore. Happy baking!

One Pot Broccoli Cheddar Orzo Bake