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This recipe wasn't originally meant to celebrate St. Patrick's Day, but since drinking beer and eating green stuff is how people tend to celebrate in the USA, this beer-infused broccoli pasta bake will check off both boxes. Think of it like broccoli cheddar soup in baked pasta form. The broccoli provides the green, and a small amount of beer adds richness without really tasting like beer—it's almost like taking your favorite pub beer cheese dip and coating teeny tiny rice-like orzo pasta in it. The best part? This one-pot, super cheesy dish can be eaten any time of year, not just on leprechaun-favorite holidays.
3 tablespoons butter, plus more for greasing the casserole dish
1 lb. box orzo pasta
2 teaspoons vegetable oil
1 ½ cups lager or pilsner beer
1 ½ cups whole milk
3 tablespoons flour
3 cloves garlic, minced
3 ½ cups shredded sharp cheddar cheese
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon cayenne pepper
2 cups small broccoli florets
Frozen broccoli, you were made for this job.
Okay, I’ll admit it—it’s really that good.
Dreamy "noods," but without the carbs.
