Creamy One-Pot Broccoli Cheddar Orzo

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 ounces sharp cheddar cheese (about 2 cups shredded)

1 pound broccoli crowns (about 2 medium)

1 large yellow onion

6 large cloves garlic

2 tablespoons olive oil

1 3/4 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 1/2 teaspoons dry ground mustard

1/8 teaspoon ground cayenne pepper (optional)

1 pound dried orzo pasta

1 (32-ounce) carton low-sodium vegetable or chicken broth (scant 4 cups)

1 cup whole or 2% milk

2 tablespoons unsalted butter

Directions

Step 1

Shred 8 ounces sharp cheddar cheese on the smaller holes of a box grater (about 2 packed cups). Trim the stem end from 1 pound broccoli crowns. Cut the florets from the stems. Separate or cut the florets into 1 to 1 1/2-inch pieces.

Step 2

Chop the stems into 1/4 to 1/2-inch pieces and place in a separate medium bowl. Finely chop 1 large yellow onion (about 2 cups) then add to the bowl with the broccoli stems. Finely grate 6 large garlic cloves (about 4 teaspoons).

Step 3

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 30 seconds. Add the onion and broccoli stems, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Cook, stirring occasionally, until the onion is translucent and the stems are almost tender, 5 to 7 minutes.

Step 4

Add the broccoli florets, remaining 3/4 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, 1 1/2 teaspoons ground mustard, and 1/8 teaspoon ground cayenne if desired, and stir to combine. Cook, stirring often, until the florets are vibrant green, 3 to 5 minutes.

Step 5

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 pound dried orzo pasta and cook, stirring constantly, until lightly toasted, about 1 minute. Add 1 (32-ounce) carton low-sodium broth and stir to combine, scraping up the browned bits from the bottom of the pot. Increase the heat to high and bring to a boil.

Step 6

Reduce the heat to maintain a very gentle simmer. Continue to cook, stirring every minute or so and scraping the bottom of the pot, until the orzo is a minute shy of al dente and most of the liquid is absorbed (but still glossy), 6 to 8 minutes or according to package instructions. Add 1 cup whole or 2% milk, stir to combine, and simmer until the orzo is al dente but still saucy, about 1 minute more.

Step 7

Remove the pot from the heat. Add 2 tablespoons unsalted butter and the cheese. Stir until the butter and cheese are melted and the orzo is glossy and saucy. Let sit for 5 minutes for the sauce to thicken before serving.

Nutrition

• Serving Size: Serves 6
• Calories: 627 cal
• Total Fat: 25.2 g
• Saturated Fat: 11.5 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 978.6 mg
• Total Carbohydrate: 74.3 g
• Dietary Fiber: 5.0 g
• Total Sugars: 9.1 g
• Protein: 26.6 g