Ingredients
- 1 tbsp unsalted butter
- 1 medium onion, finely chopped
- 11/2 tsp tomato paste
- 1/2 tsp chopped thyme
- 2 cup half-and-half
- salt
- freshly ground pepper
- 3 cup elbow macaroni (12 ounces)
- 4 oz Gruyère, shredded
- 4 oz sharp white cheddar, shredded
- 4 oz imported Fontina cheese, shredded
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp 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.
America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies
Recipe Credit: Grace Parisi
Image Credit: Fredrika Stjärne
