1. Heat the olive oil or butter in a large skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until translucent.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, and smoked paprika as it cooks.
4. If using bell peppers or mushrooms, add them now and cook for 3-4 minutes until softened.
5. Pour in the orzo pasta, beef broth, crushed tomatoes, and Worcestershire sauce. Stir everything together, making sure the orzo is submerged in liquid.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
7. Remove the skillet from heat and stir in the milk or cream if using. Sprinkle the shredded cheddar cheese over the top and cover again for 2-3 minutes to let the cheese melt.
8. Give everything a gentle stir to combine the cheesy goodness throughout the skillet. Taste and adjust seasonings if needed.

One of the little lessons I’ve learned over the years is to trust your senses here—if the orzo is still a bit firm and the liquid is absorbed, add a splash more broth or water and keep cooking. It’s all about that perfect creamy texture that feels indulgent but homey.