One-Pot Cheddar Tomato Mac

Ingredients

• Yield: 4 to 6 servings
• 1 tablespoon unsalted butter, divided
• ½ cup panko bread crumbs
• 1 pound ground beef
• 2 teaspoons table salt
• 1 6-ounce can tomato paste
• 3 garlic cloves, finely grated or finely chopped
• ½ teaspoon smoked paprika
• ¼ teaspoon 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)

Instructions

1. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium heat. Add the panko and a pinch of salt and toast, stirring, until golden, about 2 to 5 minutes. Transfer to a small bowl.
2. In the same pot, ground the beef. Drain most of the fat, but leave a few tablespoons. Add in the tomato paste, garlic, paprika and cayenne. Cook over medium heat, stirring, until the tomato paste darkens slightly and begins sticking to the pot, about 5 to 7 minutes.
3. Add 6 cups water and salt. Bring to a boil over high heat.
4. Add the pasta and reduce heat to medium. Simmer, stirring frequently and scraping the pot to prevent sticking, until the pasta is just tender and the liquid is thick and stewy, about 8 to 12 minutes. If the mixture becomes too dry, add about ¼ cup water.
5. Turn off the heat and stir in the Cheddar until distributed. Cover and let sit for 3 minutes to thicken. Uncover and stir until the cheese is melted and the sauce is glossy. Taste and adjust salt or cayenne if desired. Serve immediately, topped with the toasted breadcrumbs.