In a large pot or dutch oven, bring the broth to a boil over medium high heat. When the broth is boiling, add the orzo and reduce the heat to medium. Cook for half the recommended time on the pasta package (typically about 5-6 minutes) then stir in broccoli florets. Continue cooking for another 5-6 minutes, until the broth is mostly absorbed and the orzo and broccoli are both tender.

Reduce heat to medium low and stir in cream, 4 cups of cheddar, and salt to taste. Continue to stir and cook over that lowered heat until the cheese is completely melted and incorporated for a smooth, creamy mixture. Serve right away and garnish with reserved 1/2 cup of cheddar.