One Pot Broccoli Cheddar Orzo

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
1¾ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1½ teaspoons dry ground mustard
⅛ teaspoon ground cayenne pepper (optional)
1 pound dried orzo pasta
4 cups vegetable or chicken broth
1 cup whole or 2% milk
2 tablespoons unsalted butter

Instructions:
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 1½ inch pieces. Chop the stems into ¼ to ½ 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). 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 ¼ teaspoon of the black pepper. Cook, stirring occasionally, until the onion is translucent and the stems are almost tender, 5 to 7 minutes. Add the broccoli florets, remaining ¾ teaspoon kosher salt, remaining ¼ teaspoon black pepper, 1½ teaspoons ground mustard, and ⅛ teaspoon ground cayenne if desired, and stir to combine. Cook, stirring often, until the florets are vibrant green, 3 to 5 minutes. 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 4 cups 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. 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. Remove the pot from the heat. Add the 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.

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