One-Pot Cheddar Tomato Mac
Updated February 18, 2026
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
4 tablespoons unsalted butter, divided
½ cup panko bread crumbs
Salt
1 (4½-ounce) tube double-concentrated tomato paste or 1 (6-ounce) can tomato paste
3 garlic cloves, finely grated or finely chopped
½ 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)
Nutritional analysis per serving (4 to 6 servings)
66 grams carbs; 64 milligrams cholesterol; 563 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 24 grams fat; 4 grams fiber; 468 milligrams sodium; 22 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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. (Don’t worry about getting every little speck out of the pot.)
- Step 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.
- Step 3
Add 6 cups water and 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon coarse kosher salt). Bring to a boil over high.
- Step 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 ¼ cup water.
- Step 5
Turn off the heat. Add the Cheddar and stir just to distribute. Cover and let sit for 3 minutes. (This will help the sauce get thick and glossy.) Uncover and stir until the cheese is melted. Taste for salt and cayenne. Eat right away, topping bowls with the breadcrumbs.
Private Notes
Comments
This recipe received a ringing endorsement from my 7yo who said the recipe should be named “lights” because “it’s lit.” Made some meatballs separately and served it with a side salad… will be making “lights” again!
I cut the recipe in half to (generously) serve two and added about 1/2 a finely chopped chipotle and 3/4 t of the adobo in addition to 3 oz of tomato paste. We were very happy with the results - deeply tomato-flavored with some chipotle Smokey spice and cheesy to boot! Excellent side to grilled pork chops, but I can see it as a satisfying main with green veg or salad. Great comfort recipe!
If you have leftover tomato paste, you can put it in a ziplock, roll it out, and put it in the freezer. Then you can break off whatever you need.
Thank goodness I only made half the recipe! I am an experienced and pretty successful cook but must agree with those who found this very bland. I am not a fan of very spicy food,but this was a bummer! I was very hungry after working late so I ate some; don't know what to do to make the leftovers palatable.
I think more cheese makes it better. I didn't add salt and the kids thought it was too salty already. (I don't add salt to most recipes so it's definitely just our household.) They both said it tasted more like lasagna than Mac n cheese. They both wanted more black pepper. I enjoyed making this but don't think I will add it to our regular rotation. The roasted broccoli that came with this dish was amazing. The kids liked it better than the steamed I usually make.
This is delicious AND it must be noted, is like an adult sophisticated version of Spaghetti O’s!