One-Skillet Loaded Mac and Cheese

EASIER

VEGETARIAN

Makes 4 servings

Don’t boil water for pasta! You don’t need to in this satisfying version of the classic. By adjusting the liquid ratios of traditional mac and cheese, you can get the raw pasta to cook right in the sauce (and the starch from the pasta makes the sauce thick and luxurious). You’re done before you know it with no additional pots or colanders to clean up. Admittedly, this recipe is not just mac and cheese. It’s got lots of vegetables (almost an equivalent amount of the pasta), enough to count as a full meal. Plus, it’s a good way to get picky kids to look forward to eating their veggies.

4 tablespoons (½ stick) unsalted butter

¼ cup all-purpose flour

3 cups whole or low-fat milk (do not use fat-free)

1 cup vegetable broth

1 tablespoon Dijon mustard

1 teaspoon dried thyme

½ teaspoon dried sage, optional

½ teaspoon ground black pepper

8 ounces dried ziti pasta

2½ cups loosely packed shredded Cheddar cheese (about 10 ounces)

3 cups chopped fresh broccoli florets and/or shredded carrots

1. Position the rack in the center of the oven; heat the oven to 350°F.

2. Melt the butter in a 12-inch oven-safe skillet over medium-low heat. Add the flour and whisk until it forms a smooth, pale, blond paste. Do not brown. Increase the heat to medium. Whisking all the while, add the milk in a slow, steady stream. Continue whisking until the mixture has thickened and is bubbling, about 1 minute. Whisk in the broth, mustard, thyme, sage if using, and pepper. Stir in the pasta until evenly and thoroughly coated.

3. Cover the skillet, transfer to the oven, and bake, stirring once, until the pasta is tender, about 18 minutes.

4. Add three-quarters of the cheese and all the vegetables to the casserole; stir until uniform. Sprinkle the remaining cheese on top. Cover and bake until the cheese melts, about 5 minutes.

5. Remove the skillet from the oven and use pot holders to position the rack 4 to 6 inches from the broiler element. Heat the element, then slip the skillet onto the rack and broil until the top is lightly browned, 1 to 2 minutes. Cool for at least 5 minutes before serving.

Test Kitchen Notes

• There’s no added salt since the mustard and cheese are salty.

• The skillet you use must have a lid. The pasta cooks properly only when covered in the oven.

• Make it even easier by using the precut carrot matchsticks found in the produce section.

• Or just use 3 cups thawed frozen chopped vegetables.

• You can skip step 5 if you don’t want a browned top.

image If you want a crunchy topping, stir together 1 cup plain panko breadcrumbs, 2 tablespoons cooled melted unsalted butter, and the remaining quarter of shredded cheese used in step 4 in a small bowl. Sprinkle evenly over the baked casserole, cover, and bake for 5 minutes, as directed. Then broil until golden brown and crunchy, 1 to 2 minutes.