Quick and Easy Summer Pasta

This weekend is the unofficial start of summer here in the US, even though actual summer doesn’t start for another month.  This quick and easy summer pasta lives up to its name. It’s great for hot, sticky weather (which we always get plenty of here in NY).  The dish can be eaten hot or cold, and since there’s no mayonnaise, it’s perfect for picnics or traveling. And, it’s good either for a quick lunch or a light dinner.  Pairs beautifully with a cold glass of Chardonnay.

I’ve adapted this dish from a recipe for summer pasta in Jacques Pépin’s Fast Food My Way cookbook.The only thing you have to cook is the pasta. The rest is just a bit of chopping and maybe shredding or grating the cheese.  I’ve used parmesan, but put in anything you like that works. It could be mozzarella, or Fontina too.

He says to warm the veggies first, but I didn’t. I don’t like freshly cooked tomatoes; they taste odd to me (kind of like some people think coriander tastes like soap).  If you don’t have that issue, go right ahead and heat the veggies, for thirty seconds or so, in the microwave.

The original recipe called for zucchini, but having none, I went with some bell pepper instead. So, use whatever vegetables you like or have handy. For example,  use zucchini, carrots, some cooked eggplant, a handful of spinach, or a mixture of bell peppers (I love the mini ones). This is not baking, so exact ingredients and careful measuring aren’t crucial.

One more thing, as is, this is a light, easy meal. If you want to make it heartier, add some protein to make it more filling.




Quick and Easy Summer Pasta Substitutions and Variations

    • swap the pasta for some crusty bread (and transform it into panzanella)
    • add some green olives castelvetrano would work nicely)
    • toss in some diced Genoa salami
    • include some pre-cooked leftover chicken, cut in strips
    • add chunks of hard boiled egg

More Quick and Easy Summer Pasta Recipes

egg and pasta gratinEgg and Pasta Gratin with Chives

Crispy eggs, gooey cheese, and tender pasta combine for great comfort food. Perfect for a quick meal, or a light lunch.

 

spaghetti with green olives and lemon pankoSummer Pasta with Green Olives and Feta Cheese

Welcome warm weather and wake up your taste buds with this light, zesty, earthy pasta dish. It’s ready in 30 minutes.

 

pistachio pasta pestoPistachio Pesto Pasta

This recipe is inspired by…a mystery. Seems Robert B. Parker liked to cook. So, he included this in one of his novels. Not the usual source for a recipe, but quite good, and a nice change from pricey pine nuts.

pasta alla norma with eggplantPasta alla Norma with Eggplant

Take advantage of summer veggies with this slightly spicy pasta dish. It’s got sweet tomatoes, creamy fork-tender eggplant, and a dash of red pepper flakes for a kick.

Spaetzle Recipe Without a Spaetzle Maker

OK, two confessions. The first is that this spaetzle recipe is nearly identical to Tyler Florence’s spaetzle recipe.  Also, his version claims it’s six servings. I suppose that’s as a side dish. Or maybe it’s a typo. My second confession is that it was soooo good I ate the whole thing. All at once.

First of all, it was delicious! But that alone wouldn’t make it something I’d normally share, especially since I made so few changes. The important thing about this recipe isn’t that I adapted it or altered it. What I did do was figure out a way to make it without any special equipment.

I hate single use gadgets and while the recipe is really good, I wasn’t going to go out and buy a special spaetzle maker. Besides my dislike of one-use gadgets, there’s just no place to keep the thing. Tyler’s recipe, as well as many others, suggest using a slotted spoon or a cheese grater instead of the spaetzle machine. I tried both of those. They just didn’t work very well.

Then I had a brainstorm. The potato masher! It worked perfectly! Just hold it in one hand, scoop up some batter with a spoon in the other hand, and scrape the spoon back and forth over the masher (like you were grating cheese). Ta da!!!

You want the flat-bottomed sort of masher, with lots of holes, not the squiggly kind that looks like a bicycle rack.

There’s no brand name on the one I have, so I don’t know exactly what it is, but the masher on the left is the closest I could find. The holes on mine are rectangular, not round, but I think that will be OK, since real spaetzle maker holes are round. The key is that there’s a flat surface, with lots of holes in it.

I included the image below so you could see what it should look like.  That design will work fine.  The one on the right will mash potatoes, but will be useless for spaetzle.




Flat potato masher
Squiggly potato masher

Spaetzle Recipe Substitutions and Variations

  • Serve with grated cheese, like Emmenthaler or Gruyère
  • Cook some onions until caramelized, add them to the spaetzle (with or without cheese)
  • Cut off small pieces of dough and flick them into a pot of simmering chicken soup or broth (like mini dumplings!)

More Pasta Recipes

white ragu papardelleWhite Ragu Pappardelle Pasta for One

Earthy porcini mushrooms, rich sausage and bee, white wine, and a touch of cream simmered gently and served with hearty fresh pasta.

 

butternut squash cream sauce pastaButternut Squash Cream Sauce Pasta

A welcome change from the usual tomato or cream pasta sauces. And nothing says fall like butternut squash.

 

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A silky smooth sauce with just a bit of cream, layered over pasta. It tastes decadent, but it isn’t.

 

pasta olives tomatoes capersPasta with Olives Tomatoes and Capers or Puttanesca

The name is a little risqué, but this pasta has nothing to be ashamed of.  The briny capers, salty olives, and sweet tomatoes meld together in your mouth. It’s spicy, zesty and takes very little time to prepare too.

 




Egg and Pasta Gratin with Chives

Quick, what’s gooey, melty, cheesy, and great comfort food?  This egg and pasta gratin has crispy eggs, tender noodles, and lots of cheese. It’s almost a cousin to pasta carbonara (but no bacon).  The flavor is simple and delicate and the recipe incorporates two of my favorite “food groups”: pasta and cheese!

It’s adapted from a a new cookbook I just got (because given a bookstore gift card as a gift, I naturally headed straight for the cookbook section!). The cookbook is called Fast Food My Way and it’s chock full of inspiration. As you may have guessed from the title, all the meals are relatively easy and quick. They’re just perfect for those days when you don’t feel like fussing (or simply don’t have the time).  Of course, you can also make this for a leisurely weekend brunch or scale the recipe up and serve it to guests.

The whole thing fits in perfectly with my own philosophy, which is delicious food for one person, made from real ingredients. Because, just because you’re cooking for one rather than two or more doesn’t mean you don’t deserve a home-cooked meal.And, of course, making it yourself is much cheaper than going out, or ordering a meal kit.

As written, the flavor is pure comfort food; not spicy or salty. However, if you want, you can add other flavors (more on that in the substitutions and variations section).




Egg and Pasta Gratin Substitutions and Variations

  • Add crumbled bacon on top
  • Go for more sweetness and crunch with a sweet bell pepper
  • Try some leeks instead of the chives
  • Dice some sun-dried tomatoes

More Pasta Recipes

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

Wake up your taste buds and welcome spring with this light, zesty spaghetti dish. It takes only thirty minutes to make.

 

savory mac and cheeseSavory Mac and Cheese Recipe with Three Cheeses

This mac and cheese has some ingredients you might not expect. Like garlic and bay leaf. But don’t worry, the flavor becomes savory, mellow, and brings out the cheesy taste of the sauce.

egg and tomato gratinEgg and Tomato Gratin for One Person

Fragrant with thyme, onions, and garlic, and then topped with Swiss cheese. Great for a light meal, especially when there’s a big holiday meal in-between.

 

quick and easy summer pastaQuick and Easy Summer Pasta

Bright, colorful and great either hot or cold.  Perfect as a summer salad (since there’s no mayo to worry about).  And very little cooking too (just the pasta).

 




Smoked Salmon Pasta with Tomato Cream Sauce

The inspiration for this recipe comes from a long-ago birthday dinner at a tiny neighborhood Italian restaurant. The restaurant is now (sadly) closed, but their smoked salmon pasta with tomato cream sauce lives on!

The pasta is bathed in a velvety, slightly pink, tomato sauce with a touch of cream.  It’s delicious and elegant too.  Make a double batch and serve it for company (they’ll think you’ll worked on it all day).

This only requires a little bit of smoked salmon (about a slice or two), so you won’t bust your budget cooking it.  Even better, check to see if your market or deli sells smoked salmon ends. They’re much cheaper, and taste just as good as the fancy slices.  Besides, a beautiful slice hardly matters when you are going to cut it up into small pieces!

If you don’t have any smoked salmon handy, you can use leftover cooked salmon instead. Add it right at the end.  The idea is just to heat it up. You don’t want to overcook it.

To save some time (and get dinner done faster), put the water for the pasta in the pot first, and start bringing it to a boil. While the water is heating up,  chop the onion.  Then get the second pan going with the butter and oil.   Once the water is boiling, add the pasta to the pot.  Finish the sauce in the second pan while the pasta cooks. That way, you have dinner in about 20-25 minutes and nothing sits around getting cold.




 

Smoked Salmon Pasta with Tomato Cream Sauce Substitutions and Variations

  • Trade the smoked salmon for leftover cooked salmon.
  • Add a shot of vodka for penne a la vodka with salmon.
  • Try sun-dried tomatoes instead of crushed tomatoes.

More Pasta Recipes

pasta alla norma with eggplantPasta alla Norma with Eggplant

Sightly spicy pasta with fresh eggplant, and tomato sauce, topped with manchego cheese. Fantastic when you’re hungry and want food fast.  The cooking time is reduced by using tomato sauce.

spaghetti with green olives and lemon pankoSummer Pasta with Green Olives and Feta Cheese

A lovely citrusy tangle of tender pasta, briny olives, and salty feta, mixed in with crunchy fried panko. I shared the photo with some friends, and one said, “”Oh I want that! I want it now! But I’m at work! Sob.”

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Easy, quick, and works with either up- or down-scaled ingredients. Use fresh pasta or dried, fresh cheese or pre-shredded. It’s a forgiving recipe that tastes good any way you prepare it.

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Cook up some pasta, add some fresh basil, a handful of spinach, and cream (or diluted Greek yogurt) and dinner is done!

 




Pasta e Fagioli Soup (Small Batch)

I should probably refer to this pasta e fagioli soup as “blizzard soup.” The forecast called for up to 20 inches of snow (though we only got seven).  I was determined to keep the stove going and get a batch of hot soup. Besides, there is more snow coming tomorrow!

Therefore, I deliberately made this the “hard” way.  First, I soaked the beans overnight.  Then I cooked the beans and sort of followed a recipe from The New York Times.  I cut it in  half and added pancetta (don’t know why they left that out).

I even made my own vegetable stock.  If you spot potatoes and carrots in the photo, it’s because they were in the homemade vegetable stock recipe .   Neither one is traditional for pasta e fagioli soup, but I left them in anyway. Why toss perfectly good veggies? I didn’t include them in the recipe here though.




You can use vegetable stock, or chicken stock if you prefer. I would  have made chicken stock but I didn’t have enough chicken bones. And I certainly wasn’t going out to get some in a blizzard!

Don’t be put off by the long prep time on this recipe.  That includes soaking the beans overnight. You can speed this up by using my quick soak method. That cuts the soaking time down from 8 hours to only one.

If you’re really in a hurry, and don’t have the time or patience to soak and cook the beans for an hour or more, use a can of white canellini beans instead. Make the rest of the soup, then add the can of beans.  Just cook them long enough to heat through.

Substitutions and Variations for Pasta e Fagioli Soup

  • Save time and use canned beans
  • Try different kinds of beans: pinto, kidney, or cranberry
  • Use chicken stock instead of vegetable stock
  • Use bacon or pork fat instead of pancetta (I even used soppressata salami once)
  • Add one potato (cut into chunks) to the soup
  • Chop up a handful of spinach and add that with the pasta

More White Bean and Soup Recipes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup

Easy Italian Wedding Soup

White Bean Salad with Sun Dried Tomatoes

 




Pasta with Olives Tomatoes and Capers Puttanesca

In a hurry for dinner?  Pasta is your friend.  This pasta dish with olives, tomatoes, and capers (or pasta puttanesca) has a slightly racy name.  Nobody really knows why.  One theory says the dish was popular with the ladies of the evening because it was easy to cook and the ingredients were cheap.  Another says that the sauce’s aroma helped lure in customers.

Whatever the reason, it certainly is budget friendly and you can make it in about 20 minutes.

Whoever is responsible created a dish that’s packed with flavor.  There’s pungent little bits of garlic, slightly briny capers, and nutty Niçoise olives. 

Capers, in case you don’t know, are the buds of a Mediterranean plant that are picked and then pickled (try to say that three times fast).  I always thought Niçoise  olives were a variety, but I found out today that they’re really called Le Calletier.  Niçoise is just the method of curing them.

I adapted this recipe from The Silver Palate Cookbook. They suggested using whole canned tomatoes, and then squeezing them out and chopping them up.  That’s too messy for me. You can use crushed tomatoes, purée, or even tomato sauce in a pinch.

Traditionally, this recipe also includes anchovies.  However, I am a fish wimp. The strongest fish flavor I like is salmon.  Also, anchovies were $32 a pound.  Nope. Not happening. Nuh uh.

The other great thing about pasta puttanesca is that you can use canned tomatoes, jarred capers, dry pasta, and spices you probably already have sitting on your shelf.

Save the rest of the tomatoes for pasta alla norma.

The remaining capers will keep indefinitely in the fridge once opened.  They’re great with smoked salmon, lemon, and dill for a weekend brunch.




 

More Pasta Recipes

pasta with broccoli, mushrooms, and chicken sausagePasta with Broccoli, Mushrooms, and Chicken Sausage

Sweet Ialian-style chicken sausage, crisp bell peppers, and meaty mushrooms, all swirled together. It’s a fast and easy dinner.

 

pistachio pasta pestoPistachio Pesto Pasta Recipe

A recipe inspired by a murder mystery (of all things). This is a twist on the usual pesto.  Because what would a mystery be without a twist?  No pine nuts and there’s broccoli instead of basil. The basil is just a garnish.

penne with feta cheese, sun-dried tomatoes, and olivesPenne with Feta Cheese, Sun-dried Tomatoes, and Olives

Sweet tomatoes balanced by salty feta and tender pasta, combine for a delightful summer meal.  Drying the tomatoes intensifies their flavor.

 

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A velvety smooth sauce, with just a hint of cream.  The smoky, salty salmon complements the sweet tomatoes.  Check your grocer for salmon ends.

 

butternut squash cream sauce pastaButternut Squash Cream Sauce with Penne

Sweet butternut squash, savory/sweet roasted garlic, and creamy parmesan added just at the end. Feels far more indulgent than it actually is.

 




Spaghetti with Spinach and Lemon Cream Sauce

This recipe for spaghetti with spinach and lemon cream sauce was a bit of an accident. I innocently ordered a bunch of spinach (along with other groceries) from Fresh Direct.  I expected, well a standard bunch of spinach. What I got was a “spinach tree.” It’s enormous. It’s so large I had to prop it up against a bottle of seltzer and a plant to take a photo of it.

spinachSo, if anyone from Google noticed a spike in searches for  ‘spinach recipes’ over the last few days, it was me.

I adapted this recipe from the Smitten Kitchen. She used basil (or arugula), and while I have basil growing in my window, I don’t have arugula.

Besides, there’s that enormous bunch of spinach to use up!

So, I combined the two.  A bit of basil, and a handful of spinach, some diluted Greek yogurt instead of the heavy cream (didn’t have the cream and couldn’t leave to get some), and dinner is served!




Substitutions and Variations for Spaghetti with Spinach and Lemon Cream Sauce

  • If you don’t have heavy cream, melt 1/3 C unsalted butter and add 3/4 C whole milk. This makes about a cup.
  • Use plain Greek yogurt and thin it out with a little milk. If you do this, add a little hot water to the mixture first, before putting it in the pasta. This will prevent it from curdling.
  • Use frozen peas instead of spinach (add to the pasta while it’s cooking and save yourself an extra pot to clean; put the peas in for about 3 minutes).
  • Add some leftover cooked chicken for more protein.


Smitten Kitchen Cookbook

I love the Smitten Kitchen blog (as does a friend who is a professional chef). Deb’s recipes are consistently good. And, her original kitchen was nearly as small as mine. Which just proves you don’t need a lot of space, drawerfuls of gadgets, or an enormous pantry to create delicious food.

Everything is made from real ingredients, and ingredients that are easy to find. I know it really bugs me when some recipe calls for a teaspoon of some exotic ingredient I’ll never use again! One thing about this book is that the format spreads the recipes over more than one page, so it can be a bit hard to follow.


Spaghetti Spoon

It’s a small thing, but this spoon makes it much easier to toss your spaghetti and coat it with the sauce. It’s also a lot easier to get it out of the pot and into a bowl for serving. And because it’s OXO, it’s comfortable to hold too.

Microplane Zester

This is one of my favorite tools. It’s just the thing for zesting lemons (and getting only the zest without the bitter pith). Hard cheese can be tough to grate with a box grater, but this produces perfect little curls that practically melt into your pasta. It’s also ideal for grating nutmeg, ginger, or even garlic. Since it’s long and thin, you can just perch it right on top of the bowl while you grate. Note that it’s sharp, so be careful!

More Spinach Recipes for One Person

strawberry spinach salad balsamic dressing feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Crisp, crunchy, sweet, and salty, this salad is a festival of flavor, color, and texture. Just the thing when it’s hot and actual “cooking” is a big nope.

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

Spanaokopita (spinach and feta pie) flavors without a lot of fussing with phyllo dough. And it comes together quickly.

 

sauteed garlic parmesan spinachSauteed Garlic Parmesan Spinach

An easy side dish with mellowed garlic,  sharp parmesan, and earthy spinach. Takes only a few minutes to make too.

 

spinach lamb meatballsSpinach Lamb Meatballs

Get your veggies and your main dish at the same time. The tangy red wine vinegar complements the robust flavor of the lamb beautifully.

 




Penne with Feta Cheese Sun-dried Tomatoes and Olives

This penne with feta cheese, sun-dried tomatoes, and olives recipe is fairly hands-off, simple, and delicious. And, of course, it’s just one serving!

It also allowed me to make some progress using the enormous jar of sun-dried tomatoes that’s been in the back of my fridge forever! Add some pasta, a bit of feta cheese, olives, and a few leaves of fresh basil, and you get a tasty lunch with only a few minutes of real work. (I have a basil plant growing in my window, so that basil was really fresh).

The feta was leftover from making a feta and spinach omelette, so it also helps toward my goal of not wasting anything. I just hate having a couple of tablespoons of sauce, or a few random bits of fruit or vegetables turning into a science experiment.

Now, on to more tasty mental pictures.

Since the tomatoes are dried, you’ll have to start by heating them and softening them up a bit.  You can do this overnight (if you’re organized), or just start them a few minutes before you start boiling the water for the pasta.

Once the tomatoes are soaked and the pasta is cooked, the rest of the recipe takes only a few minutes to prepare.  Just cook the garlic, toss the remaining ingredients in the saucepan you used to cook the penne and heat them up with the pasta.

Since the entire meal only uses one pot, it’s also easy to clean up afterwards. I don’t have a dishwasher, so easy cleanup is good!




 

Substitutions and Variations for Penne with Feta Cheese, Sun-Dried Tomatoes, and Olives

  • add a handful of fresh spinach (maybe half a cup of torn leaves) at the end, after you drain the pasta; cooking it just a minute or two until it wilts
  • put in some leftover cooked chicken, this makes it more substantial and suitable for dinner
  • add some cooked mushrooms (if you have dried mushrooms, throw them in the hot water when you’re rehydrating the sun-dried tomatoes)

Ingredients and Tools for This Recipe

Roland Sun-Dried Tomatoes

The nice thing about sun-dried tomatoes is that they do last a long time (if you happen to have bought a giant jar because the price was great).  In addition to pasta, you can toss them on pizza, mix them in with eggs, add them to pesto, or put them in meatloaf.

 

Divina Castelvetrano Olives 10.2 oz jar
Divina Castelvetrano Olives 10.2 oz jar

My mom only eats black olives and my dad only likes green ones. I never really liked olives of any kind that much until I tried these. They were set out as a bar snack (of all things). They are bright green, mild, and don’t taste sour or briny like most olives do. They’re great with this pasta dish, and also marinated in olive oil with slivers of garlic and rosemary (which is how the bar served them). Delicious and great for a wine and cheese cocktail hour (either just for you or for company).

More Single Serving Feta Cheese Recipes

strawberry spinach salad balsamic dressing feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Perfect for long, hot summer days, this recipe requires no actual cooking. Crisp, refreshing, salty, and sweet, all at once.

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

Easy enough for a weekend, fancy enough for company. The feta brine helps keep the chicken moist and adds flavor too.

 

summer pasta olives and fetaSummer Pasta with Green Olives and Feta Cheese

Sweet, juicy tomatoes, plus salty olives and feta, equals an easy summer meal. The feta cheese and olives are slightly salty, while the tomatoes add sweetness. Works either hot as dinner, or cool as a pasta salad.

 

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

Spinach and feta pie flavors, with a lot less effort. Make this for breakfast, brunch, or lunch.

 

 

 




Spicy Sesame Noodles Recipe for One Person

I recently found myself craving spicy sesame noodles. Unfortunately, I had trouble finding a ready-made recipe that appealed to me. One recipe was too sweet, another was too bland.  Yet a third called for ingredients I didn’t have at hand, like tahini and sesame paste. While those would be good, I dislike buying an entire jar/package/bottle of something just for one recipe. It did give me the idea to include some ginger, which I liked. Besides, I wanted spicy sesame noodles right then and there, not several hours or days in the future!

So, I combined and improvised.  And, of course, cut down the recipes from eight or four people to just one serving.

I also didn’t have long  rice noodles, only linguine, so I used that.  If you use rice noodles, follow the directions on the package to cook them.  There are instructions in the recipe for both.  If you only have linguine (or even short pasta) use that and don’t worry about it.

So, instead of a ready-made recipe, I ended up with my own twist. But, I’m happy to say it turned out really well.

A bit of a warning about this recipe. As is, it’s really spicy, since that chili garlic sauce packs a punch, so if you prefer a milder version, leave it out.

It’s great for a hot summer day, as it requires only that you cook the noodles, and nothing else. Just chop, mix, arrange in a bowl, and eat.

 




Spicy Sesame Noodles Recipe for One Person Substitutions and Variations

  • if you don’t have rice vinegar, use white vinegar
  • top with diced fresh bell pepper
  • add lightly cooked snow peas or broccoli
  • if you want a heartier meal, add in some cooked chicken
  • add 1 tsp tahini  to the sauce
  • garnish with sliced cucumber
  • use the peanut butter and cucumber to make a peanut butter and cucumber sandwich — yes, really)

More Spicy Noodle Recipes

spicy beef noodle soupSpicy Beef Noodle Soup for One

Exactly one serving of hot, spicy soothing soup. And it only takes a few minutes to prepare too.  You don’t have to simmer it for hours.

 

szechuan chili noodlesSchezuan Chili Noodles

Think Dan Dan noodles, but faster and easier.  You only need a few ingredients, and you don’t have to order out either.

 

easy singapore noodles with chickenEasy Singapore Noodles with Chicken for One Person

Nobody knows how this got its name. It’s not really from Singapore. But, it is crunchy, slightly spicy, warm, and delicious. Also a good way to clean out the fridge.

 

 




Savory Mac and Cheese Recipe with Three Cheeses

There are probably hundreds, if not thousands, of mac and cheese recipes out there: three cheese, four cheese, and on and on. This savory mac and cheese recipe is a bit different. First, it’s both savory and cheesy, second it’s sized for just one person. No leftovers.

I got the idea for this recipe from a friend who made it with sun dried tomatoes. I tried it that way, but wasn’t mad about the combination.  However, the idea to add bay leaf and garlic is inspired.  I know it sounds odd, but the garlic becomes mellow once you cook it, and the bay leaf complements the cheese.




I’ve used three cheeses: cheddar, mozzarella, and manchego. My friend used cheddar and parmesan. You can follow my version, or his, or make up your own. Provolone would work too.  I even recently had mac and cheese that had muenster in it, which worked surprisingly well.

One thing though, he used low fat milk, which I would never do.  You can, if you want to.

Savory Mac and Cheese Recipe Substitutions and Variations

  • as suggested above, mix and match the cheese you use
  • add the sun dried tomatoes when you mix the cheese and pasta together (just because I didn’t care for it, doesn’t mean it’s a bad idea)
  • cook some bacon and crumble that on top
  • include some caramelized onions
  • top with prosciutto

Tools and Ingredients for Making Savory Mac and Cheese

small square baking dishsmall square baking dish
Porcelain Square Quiche Dish 

I just got this little dish and I’m really pleased with it. It’s oven, dishwasher, and microwave safe, and it fits in the toaster oven so I don’t have to heat up my big oven to make something small. It’s called a quiche dish, but it was great for mac and cheese, and I intend to use it for single serving apple crisp and brownies. It’s even pretty enough to serve in. The other nice thing is you can buy just one, rather than a set.

small au gratin dishsmall au gratin dish
Porcelain Round Au Gratin Dish

This au gratin dish, from the same company, is also a good option. It has handles to make it easier to pick up and take out of the oven (which I wish I had thought of). It would also make a nice dish for serving scrambled eggs.

More Pasta Recipes

pasta alla norma with eggplantPasta Alla Norma with Eggplant

Take advantage of fresh summer eggplant and make this easy pasta dish with a slightly spicy tomato sauce.

 

white ragu papardelleWhite Ragu Pappardelle Pasta for One

Not your usual ragu sauce, this one is made with cream (not a tomato in sight). Instead, you simmer onions, beef, carrots, and sausage, with porcini mushrooms and white wine. It’s divine!

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A smooth, velvety pink sauce, with just a hint of cream. The salmon adds a smoky flavor that plays beautifully with the rich sauce.

 

Pasta with Tomato Artichoke Sauce Recipe

Also called pasta raphael, this pasta sauce is flavored with rich, sweet tomatoes, a bit of earthy oregano and summery basil. It’s got a bit of a kick from red pepper flakes and lots of freshly-ground black pepper. All straight out of your pantry (even the spices).