Recipes Stovetop Mac and Cheese 5.0 (1,076) 3 Reviews 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 By Grace Parisi Updated on June 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 6 Ingredients 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 Salt 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 Directions 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. Rate it Print