One Pot Cheesy Orzo
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One Pot Cheesy Orzo is creamy, cheesy, and a breeze to make. It’s basically another form of ‘mac and cheese’, a classic comforting dish that goes with any main.
Can’t get enough cheese and pasta? Try my Mac & Cheese No Roux No Flour and Cracker Barrel Mac & Cheese.
Serve this one pot cheesy orzo with rosemary pork tenderloin and blueberry iced tea.
This cheesy orzo recipe is made entirely in one pan. I baked it for an easy weeknight side dish, but you can stir it together in a pan on the stovetop. Either way, it’s a simple and kid-friendly recipe, which is always positive.
Need more one pan recipes? Try my One Pot Cheesy Beef Macaroni and One Pot Italian Sausage Orzo.
One Pot Cheesy Orzo
It’s no secret that I love pasta and cheese. Orzo is a good pasta to bake since it’s small and cooks relatively quickly in the oven. Usually, it’ll cook to al dente in 40 to 45 minutes at 400 degrees Fahrenheit.
Make sure you have plenty of liquid for the orzo to absorb. I used heavy cream and water. You can use milk and/or broth too.
What is orzo?
Orzo is a small, rice-shaped pasta made from wheat. Despite its appearance, it is not a grain but a type of pasta commonly used in soups, salads, and side dishes. It has a slightly chewy texture when cooked and absorbs flavors well.
Can I use another cheese?
Yes, absolutely. You can use any creamy, good melting cheese. Cheddar, Gruyere, Mozzarella, Fontina, Provolone, Gouda, Havarti, Monterey Jack, and Muenster are all good melting cheeses.
Cheddar becomes oily when melted. For this reason, I mixed it with a creamier cheese, Monterey Jack. If you don’t mind the oil, you can use all cheddar. You can also mix any combination of cheese for your orzo.
Tip: I recommend grating your cheese for this one-pot cheesy orzo. It’ll melt smoother and creamier than pre-shredded cheese, which has additives that keep it from clumping.
Equipment
You only need a handful of equipment to make cheesy orzo.
One Pot Cheesy Orzo Tips for Success
Pans and stoves can vary so use your discretion when cooking. If the dish appears to be getting dry before the pasta has cooked, turn down the heat. You may also need to add more liquid – just a splash. If there’s too much liquid once cooking time has finished, uncover the pan and let it sit longer. The orzo will absorb the liquid and thicken as it cools.
One Pot Cheesy Orzo
Ingredients
- 8 ounces orzo or other pasta shape
- 2 cups heavy whipping cream
- 1 cup water
- ½ cup Cheddar shredded
- ½ cup Monterey Jack cheese shredded
- ½ cup Parmesan cheese grated
- ⅛ teaspoon salt if needed
- ⅛ to ¼ teaspoon black pepper
- 2 cloves garlic clove
- 1 tablespoon shallots minced
Instructions
- Preheat the oven to 400℉.
- In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir.2 cups heavy whipping cream, 1 cup water, ⅛ teaspoon salt, ⅛ to ¼ teaspoon black pepper, 2 cloves garlic clove, 1 tablespoon shallots, 8 ounces orzo
- Add Monterrey cheese and the Parmesan cheese to the dish and stir.½ cup Monterey Jack cheese, ½ cup Parmesan cheese
- Cover with foil and bake at 400℉ for 30 minutes.
- Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.½ cup Cheddar
- Remove from the oven and allow the dish to sit 5 to 10 minutes before serving.
- Store any leftovers in an airtight container for up to 5 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.