Ingredients
- Orzo pasta, 1 cup
- Chicken broth, 3 cups
- Broccoli florets, 2 cups
- Cheddar cheese, shredded, 1.5 cups
- Onion, chopped, 1/2 medium
- Garlic, minced, 2 cloves
- Milk, 1/2 cup
- Butter, 2 tablespoons
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Add the orzo pasta and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Step 3: Stir in the broccoli florets and cook for an additional 3-5 minutes, or until the broccoli is tender-crisp.
- Step 4: Remove the pot from the heat. Stir in the shredded cheddar cheese and milk until the cheese is melted and the sauce is creamy.
- Step 5: Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of milk or broth to loosen the orzo and microwave in 30-second intervals, stirring in between, until warmed through.
- Serve topped with a sprinkle of extra cheddar and a dash of red pepper flakes for added flavor and a bit of heat.
- For the best cheesy melt, shred the cheddar cheese yourself instead of using pre-shredded cheese, as it contains cellulose that can hinder smooth melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American