Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• Kosher salt
• 2 Tbs. olive oil
• 1 small white onion, cut into 1/2-inch dice
• 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
• 1 medium zucchini, cut into 1/2-inch dice
• 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
• 2 medium cloves garlic, finely chopped
• Freshly ground black pepper
• 2 cups heavy cream
• 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
• 1/2 cup thinly sliced fresh basil
• 1 Tbs. finely grated lemon zest (from 1 large lemon)
• 1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Pasta Salad with Grilled Eggplant and Feta

This cool pasta dish makes a great side for grilled lamb chops or burgers. If you like, substitute goat cheese or diced fresh mozzarella for the feta.

For the vinaigrette

• 1/4 cup extra-virgin olive oil
• 1 small clove garlic, mashed to a paste with a pinch of kosher salt
• 1 Tbs. red wine vinegar, more to taste
• Kosher salt and freshly ground black pepper

For the salad

• Kosher salt
• 1/2 lb. dried penne, cellentani, or rotini pasta
• 1 medium globe eggplant, trimmed and cut into 1/2-inch thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• 1/2 cup small-diced red bell pepper
• 1/4 cup chopped fresh  basil or flat-leaf parsley
• 1/2 cup crumbled feta

Make the vinaigrette

In a small bowl, whisk the olive oil with the garlic, and vinegar. Season with a pinch each of salt and pepper.

Make the salad

Bring a large pot of well-salted water to a boil over medium-high heat. Cook the pasta until al dente and drain.

Meanwhile, prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard. Dice the eggplant.

In a large bowl, combine the cooked pasta and 1-1/2 cups of the diced eggplant. Add the pepper, basil or parsley, feta, and vinaigrette and toss. Adjust the salt, pepper, and vinegar to taste. Serve warm or at room temperature. 

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• Kosher salt
• 2 Tbs. olive oil
• 1 small white onion, cut into 1/2-inch dice
• 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
• 1 medium zucchini, cut into 1/2-inch dice
• 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
• 2 medium cloves garlic, finely chopped
• Freshly ground black pepper
• 2 cups heavy cream
• 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
• 1/2 cup thinly sliced fresh basil
• 1 Tbs. finely grated lemon zest (from 1 large lemon)
• 1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.