Lunch: Stovetop Mac and Cheese

Recipe by Grace Parisi This clever, quick, and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce.

Ingredients

1 tbsp. unsalted butter
1 medium onion
1 1/2 tsp. tomato paste
1/2 tsp. chopped thyme
2 c. half-and-half
salt
Freshly ground pepper
3 c. elbow macaroni
4 oz. Gruyère
4 oz. sharp white Cheddar
4 oz. imported Fontina cheese
1/4 c. Freshly grated Parmigiano-Reggiano cheese
2 tbsp. panko bread crumbs

Instructions

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. 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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