Stovetop Mac and Cheese

• 1 tbsp. unsalted butter
• 1 medium onion
• 1 1/2 tsp. tomato paste
• 1/2 tsp. chopped thyme
• 2 c. half-and-half
• salt
• Freshly ground pepper
• 3 c. elbow macaroni
• 4 oz. Gruyere
• 4 oz. sharp white Cheddar
• 4 oz. imported Fontina cheese
• 1/4 c. Freshly grated Parmigiano-Reggiano cheese
• 2 tbsp. 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.
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unsalted butter, onion, tomato paste, thyme, salt, freshly ground pepper, elbow macaroni, gruyere, sharp white cheddar, cheese, freshly grated parmigianoreggiano cheese, bread crumbs

Taken from www.delish.com/recipefinder/stovetop-mac-cheese-recipe-fw1013 (may not work)