They soft of nodded in my direction in between bites, so I suppose that means its edible.

Note: we tried to serve 5 with this recipe and it left us all wishing for a bit more. With 4 it's your choice. If you like leftovers, I'd definitely double. I can see no issues with recipe performance.

INGREDIENTS

1.5 cup uncooked orzo
2 cups+ chopped broccoli florets
3/4 cup shredded cheddar cheese *
3 Tablespoons grated parmesan cheese
3 Tablespoons grated Gruyere cheese (optional)
2 Tablespoon butter
1/2 cup whole milk (any type will do)
salt & pepper, to taste

DIRECTIONS

Add orzo to a large pot of salted boiling water. Cook for 5 minutes then add chopped broccoli and cook for 4 more minutes, or until orzo is tender. Drain well then return to the pot. Add butter and milk, stir until hot, then add cheeses. Add additional milk if consistency is gummy. Season with salt and pepper to taste. Add a little spice with crushed red pepper, or thai chile.

NOTES

* I found the Westminster Rustic Red Cheddar from Murrays to be really good here.