Step 1

Bring a large pot of well-salted water to a rolling boil. Stir in 1 ½ cups of orzo. Set a timer for 2 minutes less than the recommended cook time for al dente orzo. For example, if the package recommends 7 to 9 minutes, set a timer for 5 minutes.

Step 2

When that timer is up, stir in the broccoli florets. The broccoli will be vivid green and turn tender in 2 to 3 minutes. The orzo should be al dente at the same time. Drain both the broccoli and the orzo, reserving at least ½ cup of the pasta water.

Step 3

Heat a medium skillet over medium heat. Add 2 tablespoons of butter. Once melted, stir in the shallot, garlic, and salt. Saute, stirring frequently, for 3 to 4 minutes.

Step 4

When the shallot and garlic are golden, sprinkle in the flour. Cook for just 2 to 3 minutes, stirring frequently, to toast the flour.

Step 5

Slowly whisk in the half-and-half ¼ cup at a time. Whisk in the ½ cup of reserved pasta water. Bring to a very gentle simmer over medium heat.

Step 6

Stir in the shredded cheese, black pepper, and 1/4 teaspoon Old Bay seasoning. Once the cheese is melted, turn the heat off the stove and set the cheesy sauce aside.

Step 7

Transfer the cooked orzo, broccoli, and drained chickpeas to a lightly oiled 9x13-inch baking dish. Pour in the cheesy sauce. Stir to combine.

Step 8

Combine the breadcrumbs, melted butter, and remaining Old Bay seasoning in a medium bowl. Sprinkle across the top of the orzo bake.

Step 9

Bake at 375F for 12-15 minutes, or until the breadcrumbs are golden. Remove from the oven and serve. Enjoy!