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Yields:
6
Total Time:
30 mins
This clever, quick, and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce.
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Ingredients
- 1 Tbsp. unsalted butter
- 1 medium onion
- 1 1/2 tsp. tomato paste
- 1/2 tsp. chopped thyme
- 2 cups half-and-half
- salt
- Freshly ground pepper
- 3 cups elbow macaroni
- 4 oz. Gruyère
- 4 oz. sharp white Cheddar
- 4 oz. imported Fontina cheese
- 1/4 cup Freshly grated Parmigiano-Reggiano cheese
- 2 Tbsp. panko bread crumbs
Directions
- Step 1Preheat the broiler and position a rack 8 inches from the heat. Put a kettle of water on to boil. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, 5 minutes. Add the tomato paste and thyme and cook for 1 minute. Whisk in the half-and-half and 2 cups of hot water and bring to a simmer. Season with salt and pepper. Add the macaroni and cook over moderately low heat, stirring frequently, until the pasta is al dente, about 8 minutes. Stir in 1/4 cup of boiling water along with the Gruyère, cheddar, and Fontina. Cover and let stand off the heat for 2 minutes, until the cheese is melted. Season with pepper and stir once or twice.
- Step 2In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta. Broil for 2 minutes or until golden. Serve.
Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
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