Description
A cozy and creamy weeknight meal that combines the comforting flavors of broccoli cheddar soup with pasta, all cooked in one pot for minimal cleanup.
Ingredients
Pasta and Vegetables
- 1 cup orzo (Rice-shaped pasta that cooks quickly.)
- 2 cups broccoli florets (Chopped into small pieces for even cooking.)
Flavor Base
- 1 tablespoon olive oil (Used to prevent sticking.)
- 1 tablespoon butter (Adds richness.)
- 1 clove garlic (Minced for flavor.)
- 1/2 medium onion (Chopped or use shallot for a sweeter flavor.)
Liquid and Dairy
- 4 cups low-sodium chicken or vegetable broth (For flavor-packed orzo.)
- 1 cup milk or half-and-half (For creamy texture.)
Cheeses
- 1 cup sharp cheddar cheese (Grated for best melt.)
- 1/4 cup Parmesan cheese (For nutty depth.)
Seasoning
- 1 teaspoon mustard powder or Dijon (Enhances cheese flavor.)
- to taste salt
- to taste pepper
- a pinch paprika (Adds flavor.)
Instructions
Preparation
- In a deep skillet or medium pot, heat olive oil and butter over medium heat.
- Add chopped onion and minced garlic, sautéing until fragrant.
- Stir in the orzo and lightly toast for about 1 minute.
Cooking
- Pour in the broth and bring to a simmer, cooking until the orzo is almost tender.
- Add the chopped broccoli and continue to simmer until the broccoli is tender and the orzo is al dente.
- Reduce heat and stir in the milk, cheddar, and Parmesan until creamy.
- Season to taste with mustard powder, salt, pepper, and paprika.
Serving
- Serve hot, adjusting creaminess with additional broth or milk if necessary.
Notes
Ensure to stir frequently during cooking to prevent sticking. For variations, consider adding leftover proteins or seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American