One-Pot Cheddar Tomato Mac

By Ali Slagle

Updated February 18, 2026

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
40 min
Rating
5(1,618)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

  • 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)

Ingredient Substitution Guide
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

  1. 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.)

    1. 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. 

    1. 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.

    1. 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.

    1. 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.

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Ratings

5 out of 5
1,618 user ratings
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Comments

AndoverDan

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.

Lauren

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!

marksmans

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!

Morgs

This was so good. I’m gluten free so we used banana pasta. Lowkey this is the best way to cook banana pasta it was perfect. Going to use the base to do spin-offs too it’s just great. Yum!

Zoe

I have made this dish three times so far. Somehow, it tastes like neither tomato soup nor mac and cheese. The last time I made it, I added some ground mustard and nutritional yeast, which definitely amped up the mac and cheese flavor. I'm considering cutting back on the garlic and adding onion and maybe celery salt next time to make it more tomato soup-y. Despite not living up to my flavor expectations, it's still a delicious and super easy dish. I've never had trouble with the consistency of the sauce or getting the cheese to emulsify. I used 2% cheddar, which I believe melts better than full fat. The toasted panko is the best part of the dish - do not skip it!

Zoe

@Kelly What pasta did you use? I used a pound of elbows with an 8 minute cook time, making sure the pot was simmering for the entire 8 minutes with the lid off so the water could cook off, and found that the amount of water was perfect for the recipe.

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