Stovetop Mac and Cheese

Serving Size: 6
Total Time:


  • 1 Tbsp unsalted butter
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
  • 4 Ounce imported Fontina cheese, shredded
  • 4 Ounce sharp white cheddar, shredded
  • 4 Ounce Gruyère, shredded
  • 3 cup elbow macaroni (12 ounces)
  • freshly ground pepper
  • salt
  • 2 cup half-and-half
  • 0.5 tsp chopped thyme
  • 1.5 tsp tomato paste
  • 1 medium onion, finely chopped
  • 2 Tbsp panko bread crumbs


  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