One Pot Orzo Mac and Cheese
Updated Aug 09, 2026
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One Pot Orzo Mac and Cheese is a creamy, cheesy twist on classic mac and cheese made with orzo pasta. The orzo cooks right in the same pan with chicken broth and half and half before being finished with freshly grated cheese. It’s ready in about 25 minutes and works as an easy main dish or side.
If you love easy one pot orzo recipes, try my One Pot Spicy Italian Sausage Orzo or One Pan Cacio e Pepe Risotto Orzo next.
🐝 Quick Look: Orzo Mac and Cheese
- What it is: A creamy, cheesy mac and cheese made with orzo pasta in one pan.
- Why you’ll love it: It’s easy, comforting, and ready in about 25 minutes with minimal cleanup.
- Time: 5 minutes prep, 20 minutes cook time, 25 minutes total.
- Main ingredients: Orzo, chicken broth, half and half, butter, and cheese.
- Best for: Quick weeknight dinners or an easy side dish.
Why You’ll Love This Recipe
- Creamy and cheesy: Orzo makes this extra creamy while still giving you all the comfort of classic mac and cheese. If you love mac and cheese, also try my Baked White Cheddar Mac and Cheese or French Onion Mac and Cheese.
- Truly one pot: The orzo cooks right in the sauce, which means less prep and cleanup. If you love one pot orzo, try my One Pan Sun-Dried Tomato and Boursin Cheese Orzo next.
- Ready in 25 minutes: It’s quick enough for a weeknight but also makes an easy side for chicken, steak, or salmon. I love it with my Crispy Parmesan Chicken or Blackened Salmon.
- Easy to customize: Switch up the cheese, use vegetable broth to make it vegetarian, or leave out the cayenne for less heat.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orzo: Orzo is a small, rice-shaped pasta that becomes extra creamy as it cooks. Since it cooks right in the pan for this recipe, there’s no need to boil it separately.
- Cheddar Gruyere: I love Cheddar Gruyere here because you get the sharpness of cheddar with the slightly nutty flavor of Gruyere. I used Wood River Creamy Original, but Trader Joe’s also sells a Cheddar & Gruyere blend.
- Half and Half: Gives the orzo a rich, creamy texture without making it too heavy.
Tips and Substitutions
- Watch the consistency: The orzo will continue to thicken as it sits, so take it off the heat while it still looks a little looser than you ultimately want.
- Add more broth as needed: Different brands of orzo can absorb liquid differently. If the liquid is absorbed before the orzo is al dente, add another splash of chicken broth and keep cooking.
- Use freshly grated cheese: It melts much more smoothly than pre-shredded cheese. I use Cheddar Gruyere, but cheddar, Gruyere, Monterey Jack, fontina, or a blend of good melting cheeses will work.
- Make it vegetarian: Swap the chicken broth for vegetable broth. Water will work in a pinch, but broth gives the orzo more flavor.
- Want it richer? You can substitute heavy cream for the half and half.
- No dry mustard? You can leave it out. It adds a subtle tang that balances the rich cheese sauce, but the recipe will still be delicious without it.
- Adjust the heat: The cayenne gives this a subtle kick. Reduce it or leave it out completely for a milder mac and cheese.
How to Make Orzo Mac and Cheese
See the recipe card below for full instructions and exact amounts.
- Melt the butter, then add the orzo and seasonings. Stir to coat and toast the orzo.
- Add the chicken broth and half and half. Simmer, stirring occasionally, until the orzo is al dente.
- Turn off the heat and add the freshly grated cheese.
- Stir until the cheese is completely melted and the orzo is creamy. Serve immediately.
Recipe FAQs
Can I make One Pot Orzo Mac and Cheese ahead of time?
You can, but this recipe is creamiest when served right away. The orzo continues to absorb the sauce as it sits. If making it ahead, reheat it gently on the stovetop or in the microwave with a splash of chicken broth or half-and-half to loosen the sauce.
How do I store and reheat One Pot Orzo Mac and Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of chicken broth, half-and-half, or milk, stirring until creamy again.
Can I use another pasta shape for One Pot Orzo Mac and Cheese?
I recommend sticking with orzo for this recipe. Other pasta shapes have different cook times and absorb different amounts of liquid, so the liquid amounts would likely need to be adjusted. If you substitute another small pasta shape, add additional broth as needed and cook until the pasta is al dente.
Recommended Pairings
One Pot Orzo Mac and Cheese
This One Pot Orzo Mac and Cheese is creamy, cheesy, and ready in just 25 minutes. Toasted orzo cooks right in the creamy sauce for an easy one-pan meal or side dish.
Ingredients
- 2 tablespoons Unsalted Butter
- 1 cup Orzo Pasta, uncooked
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cayenne
- ¼ teaspoon Dry Mustard
- 2 cups Chicken Broth, plus more as needed
- ½ cup Half and Half
- 6 ounces Cheddar Gruyere Cheese, freshly grated (about 1½ cups)
Instructions
- Toast the orzo: Melt the butter in a large pan over medium heat. Add the orzo, garlic powder, onion powder, salt, black pepper, cayenne, and dry mustard. Cook for about 2 minutes, stirring frequently, until the orzo is lightly toasted.
- Add the liquids: Pour in the chicken broth and half and half. Stir to combine and bring to a gentle simmer.
- Cook the orzo: Reduce the heat as needed to maintain a gentle simmer. Cook, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed, about 12 to 15 minutes. Add additional chicken broth as needed if the liquid is absorbed before the orzo is cooked through.
- Add the cheese: Remove from the heat and stir in the freshly grated cheese until melted and creamy. Taste and adjust the seasoning as needed. Serve immediately.
Notes
- Orzo cook time: The exact cook time will vary depending on the brand of orzo, heat level, pan, and how frequently you stir. Mine took about 15 minutes. If most of the liquid is absorbed before the orzo is al dente, add additional chicken broth a splash at a time. You want some creamy liquid remaining before adding the cheese.
- Cheese: I use 6 ounces (about 1 1/2 cups) of freshly grated Cheddar Gruyere. Cheddar, Gruyere, Monterey Jack, fontina, or a combination of cheeses that melt well can also be used. Grate the cheese yourself for the smoothest sauce, since pre-shredded cheese often contains anti-caking ingredients.
- Broth: Vegetable broth can be substituted for the chicken broth to make this recipe vegetarian.
- Half and half: Heavy cream can be substituted for a richer sauce.
- Salt: The amount needed will depend on the saltiness of your chicken broth and cheese. Taste after adding the cheese and adjust as needed.
- Cayenne: The cayenne adds a subtle kick rather than making the orzo particularly spicy. Reduce or omit it if you prefer.
- Consistency: The orzo will continue to thicken as it sits, so it should look slightly looser than you want when you turn off the heat. Serve immediately for the creamiest consistency. If needed, stir in a splash of chicken broth or half and half to loosen the sauce, including when reheating leftovers.
Nutrition
Calories: 429kcal, Carbohydrates: 32g, Protein: 21g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 72mg, Sodium: 652mg, Potassium: 280mg, Fiber: 1g, Sugar: 3g, Vitamin A: 738IU, Vitamin C: 1mg, Calcium: 480mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I am obsessed with cheddar gruyere cheese for mac and cheese! It adds so much flavor and creaminess to this one pot orzo. I hope you enjoy!
I mean really what’s not to like here?! So good! I love your orzo recipes. This one was so good and easy to make