One-Pot Cheddar Tomato Mac

Ingredients

• 4 tbsp unsalted butter (divided)
• 0.5 cup panko bread crumbs
• Salt (for toasting panko)
• 4.5 oz double-concentrated tomato paste (or 1 (6-ounce) can tomato paste)
• 3 garlic cloves (finely grated or finely chopped)
• 0.5 tsp smoked paprika
• pinch ground cayenne (optional)
• 1 lb short pasta (such as elbows or medium shells)
• 8 oz sharp yellow Cheddar (coarsely grated (about 2 cups); use a block, not pre-shredded)
• 2 tsp Diamond Crystal kosher salt (or 1 teaspoon coarse kosher salt)

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.

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.

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.

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.

Notes

Use cheese you grated yourself from a block rather than store-bought shredded cheese to ensure it melts smoothly without clumping. If the pasta ever looks dry during the simmering stage, add 1/4 cup water at a time.

Nutrition per serving

• main
• vegetarian
• one-pot
• pasta
• mac and cheese
• weeknight dinner
• comfort food