Stovetop Mac and Cheese

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

1. Preheat the broiler and position a rack 8 inches from the heat.
2. Put a kettle of water on to boil.
3. In a large, deep ovenproof skillet, melt the butter.
4. Add the onion and cook over moderate heat, stirring frequently, until softened, 5 minutes.
5. Add the tomato paste and thyme and cook for 1 minute.
6. Whisk in the half-and-half and 2 cups of hot water and bring to a simmer.
7. Season with salt and pepper.
8. Add the macaroni and cook over moderately low heat, stirring frequently, until the pasta is al dente, about 8 minutes.
9. Stir in 1/4 cup of boiling water along with the Gruyere, cheddar and Fontina.
10. Cover and let stand off the heat for 2 minutes, until the cheese is melted.
11. Season with pepper and stir once or twice.
12. In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta.
13. Broil for 2 minutes or until golden.
14. Serve.

unsalted butter, onion, tomato paste, thyme, salt, freshly ground pepper, elbow macaroni, gruyere, white cheddar, cheese, freshly grated parmigianoreggiano cheese, bread crumbs

Taken from www.foodandwine.com/recipes/stovetop-mac-and-cheese (may not work)