One-Pot Broccoli Cheddar Orzo Recipe

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

This creamy broccoli cheddar orzo has all the nostalgia and flavors of broccoli cheddar soup with the added bonus of being a one-pot, ready-in-under-an-hour meal. With a few thoughtful tricks to make the orzo extra-flavorful and creamy, this orzo will have everyone going back for seconds

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 ¾ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 ½ teaspoons dry ground mustard

⅛ 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 at thekitchn.com

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