Macaroni and Cheese

Posted: October 26, 2014 in Uncategorized

Maccheese

Serves: 6

Ingredients:

  1. 1 tablespoon unsalted butter
  2. 1 medium onion, finely chopped
  3. 1 1/2 teaspoons tomato paste
  4. 1/2 teaspoon chopped thyme
  5. 2 cups half-and-half
  6. Salt
  7. Freshly ground pepper
  8. 3 cups elbow macaroni (12 ounces)
  9. 4 ounces Gruyère, shredded
  10. 4 ounces sharp white cheddar, shredded
  11. 4 ounces imported Fontina cheese, shredded
  12. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  13. 2 tablespoons panko bread crumbs

Directions:

  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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