This clever, quick and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce.
Slideshows: Macaroni and Cheese
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 1/2 teaspoons tomato paste
1/2 teaspoon chopped thyme
2 cups half-and-half
Freshly ground pepper
3 cups elbow macaroni (12 ounces)
4 ounces Gruyère, shredded
4 ounces sharp white cheddar, shredded
4 ounces imported Fontina cheese, shredded
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons panko bread crumbs
How to Make It
Preheat 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.
In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta. Broil for 2 minutes or until golden. Serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.