One-Pot Cheddar-Tomato Mac

4 to 6 servings

A quick, comforting one-pot pasta that tastes like a cross between mac and cheese and tomato soup, finished with toasted panko breadcrumbs.

Ingredients (9)

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4 tablespoons unsalted butter, divided
1/2 cup panko bread crumbs
Salt
1 (4 1/2-ounce) tube double-concentrated tomato paste (or 1 6-ounce can tomato paste)
3 garlic cloves, finely grated or finely chopped
1/2 teaspoon smoked paprika
Pinch of ground cayenne (optional)
1 pound short pasta (such as elbows or medium shells)
1 (8-ounce) block sharp yellow Cheddar, coarsely grated (about 2 cups)

1
In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add the panko and a pinch of salt and toast, stirring, until golden, 2 to 5 minutes. Scrape into a small bowl.
2
To the same pot, combine the remaining 3 tablespoons butter, tomato paste, garlic, paprika and cayenne, if using. Set over medium and stir until the butter is melted and the tomato paste is a shade darker and sticking to the pot, 5 to 7 minutes.
3
Add 6 cups water and 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon coarse kosher salt). Bring to a boil over high.
4
Add the pasta, reduce heat to medium, and simmer, stirring and scraping often to keep the pasta from sticking, until the pasta is just tender and the liquid is stewy, 8 to 12 minutes. If the pasta ever looks dry, add 1/4 cup water.
5
Turn off the heat. Add the Cheddar and stir just to distribute. Cover and let sit for 3 minutes. Uncover and stir until the cheese is melted. Taste for salt and cayenne. Eat right away, topping bowls with the breadcrumbs.