Food & Wine


12
2
What's This?
Serving size 6
Total Time

Ingredients

1 Tbsp unsalted butter1 medium onion, finely chopped1 ½ tsp tomato paste½ tsp chopped thyme2 cup half-and-half salt freshly ground pepper3 cup elbow macaroni (12 ounces)4 oz Gruyère, shredded4 oz sharp white cheddar, shredded4 oz imported Fontina cheese, shredded¼ cup freshly grated Parmigiano-Reggiano cheese2 Tbsp panko bread crumbs

Directions

  1. 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.
  2. In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta. Broil for 2 minutes or until golden. Serve.

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Recipe Credit: Grace Parisi
Image Credit:
Fredrika Stjärne

Tags: Main Dish, Side Dish, Lunch, Dinner, Kid-Friendly, Vegetarian, Cheese, Pasta, American, Quick, 30 Minute

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