One-Pot Cheddar Tomato Mac

Steps

1. 1

   In a large Dutch oven or heavy pot, melt 1 tablespoon of butter over medium heat. Add the panko bread crumbs and a pinch of salt. Toast, stirring frequently, until the crumbs are golden brown, which should take 2 to 5 minutes. Scrape the toasted panko into a small bowl and set aside, but don't worry about cleaning every speck out of the pot.

   Start 5-minute timer
2. 2

   To the same pot, add the remaining 3 tablespoons of butter, the tomato paste, grated garlic, smoked paprika, and cayenne (if using). Set the pot over medium heat and stir until the butter is melted. Continue to cook and stir until the tomato paste turns a shade darker and begins to stick to the bottom of the pot, about 5 to 7 minutes.

   Start 7-minute timer
3. 3

   Pour in 6 cups of water and add 2 teaspoons of Diamond Crystal kosher salt (or 1 teaspoon coarse kosher salt). Increase the heat to high and bring the liquid to a boil.

4. 4

   Add the pasta to the boiling water and reduce the heat to medium. Simmer, stirring and scraping the bottom of the pot often to prevent the pasta from sticking. Cook until the pasta is just tender and the liquid has reduced to a stewy consistency, about 8 to 12 minutes. If the mixture looks too dry before the pasta is done, add an additional 1/4 cup of water.

   Start 12-minute timer
5. 5

   Turn off the heat. Add the grated Cheddar cheese and stir briefly just to distribute it. Cover the pot and let it sit undisturbed for 3 minutes to help the sauce become thick and glossy. Uncover and stir until the cheese is completely melted and incorporated. Taste and adjust salt or cayenne if needed. Serve immediately, topping each bowl with the toasted panko breadcrumbs.

   Start 3-minute timer