1. Begin by preparing your ingredients. Rinse the broccoli and cut the florets into bite-sized pieces. Dice the stems into ¼–½ inch cubes. Shred the cheddar cheese, chop the onion, and mince the garlic.

2. In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped onion and the diced broccoli stems, sprinkling with 1 tsp of kosher salt and ¼ tsp of black pepper. Sauté for 5–7 minutes, stirring occasionally, until the onion is translucent and the stems are tender.

3. Next, add the broccoli florets to the pot along with the dry ground mustard, cayenne pepper (if using), and the remaining salt and pepper. Cook for an additional 3–5 minutes, allowing the florets to turn a vibrant green.

4. Stir in the minced garlic and cook for another 30 seconds until fragrant. Then, add the dried orzo to the pot and toast it for about 1 minute, making sure to stir constantly.

5. Pour in the vegetable or chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Increase the heat to bring it to a boil, then reduce to a simmer. Cook, stirring often, for about 6–8 minutes until the orzo is nearly al dente and most of the liquid has been absorbed, leaving a glossy texture.

6. Stir in the milk and continue to cook for 1–2 minutes, or until the orzo is fully tender and the sauce appears creamy. Remove the pot from the heat and fold in the butter along with the shredded cheese until melted and glossy.

7. Allow the dish to rest for 5 minutes to thicken slightly before serving. For an extra touch, garnish with more cheese or freshly cracked black pepper if desired.