Cheesy Broccoli Cheddar Orzo Bake
Equipment
- Large oven-safe pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 3 cups broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. In a large oven-safe pot or Dutch oven, melt the butter over medium heat on the stovetop.
- Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Add the orzo and stir to coat it in the butter. Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for 8 minutes, stirring once halfway through.
- Stir in the broccoli florets, salt, and pepper. Cover and cook for 4 more minutes until the broccoli is tender.
- Remove the pot from the heat and stir in the milk and 1 cup of the shredded cheddar until the cheese melts and the mixture turns creamy.
- Sprinkle the remaining 1/2 cup of cheddar evenly over the top. Transfer the pot to the oven and bake uncovered for 10 minutes until the cheese is bubbly and lightly golden.
Notes
Stir the orzo gently after adding the broccoli to keep the pieces intact. For a slightly lighter version, swap half the cheddar for a milder cheese like mozzarella. Leftovers reheat well in a covered pot with a splash of milk to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large oven-safe pot, Wooden spoon, Measuring cups
Cuisine: American
Equipment: Large oven-safe pot, Wooden spoon, Measuring cups