One-Pot Cheddar Tomato Mac
Recipe by Ali Slagle | Total time: 40 minutes At the happy place where mac and cheese, tomato pasta and tomato soup with grilled cheese meet, you’ll find this dreamy weeknight pasta. It starts with sizzling tomato paste, as well as garlic and paprika, in butter, to deliver a wallop of caramelized tomato flavor. Then, add water and pasta; as the pasta cooks, its starch will thicken the surrounding liquid. When Cheddar melts into the pot, it creates a glossy, creamy sauce with tang from the tomato and the Cheddar. Use cheese you grated yourself — not store-bought shredded cheese — so that it doesn’t clump. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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