Cheesy Skillet Pasta with Tomatoes and Croutons
In this grown-up twist on mac and cheese, we top the dish with buttery croutons plus roasted tomatoes for a pop of color and fresh flavor. But we don’t skimp on the cheese, either! The recipe includes Gruyère, sharp cheddar and Parmesan along with tangy mustard powder to offset the richness. Here we use penne, which is widely available, but you can use whatever short pasta shape you prefer, including macaroni, cavatappi, fusilli or conchiglie.
Ingredients:
For the pasta:
- Kosher salt and freshly ground black pepper
- 12 oz. (375 g) penne, cavatappi, macaroni or other short pasta
- 3 Tbs. unsalted butter
- 4 garlic cloves, finely grated
- 3 tsp. fresh thyme leaves
- 3 Tbs. all-purpose flour
- 3 cups (24 fl. oz./750 ml) milk
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 1/2 cups (10 oz./315 g) grated sharp white cheddar cheese
- 1 1/2 cups (6 oz./185 g) grated Gruyère cheese
- 1 1/4 tsp. mustard powder
- Pinch of cayenne pepper
- 2 oz. (60 g) Parmesan cheese, grated
For the tomatoes:
- 12 oz. (375 g) grape tomatoes on the vine
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the croutons:
- 3 Tbs. unsalted butter
- 4 oz. (125 g) sourdough bread, crusts removed, bread cut into 1/2-inch (12-mm) cubes
- Kosher salt and freshly ground black pepper
Directions:
Position racks in the upper and lower thirds of an oven and preheat to 350°F (180°C).
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), 6 to 8 minutes, or according to the package instructions. Drain and set aside.
Meanwhile, in an ovenproof 12-inch (30-cm) deep skillet over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the thyme, then sprinkle in the flour and cook, stirring constantly, until toasted and thickened, about 1 minute. While whisking constantly, pour in the milk and cream and whisk until smooth and blended. Bring to a simmer and cook until the sauce is velvety and starts to thicken, about 3 minutes.
Whisk in 2 cups (8 oz./250 g) of the cheddar and the Gruyère until incorporated. Add the mustard powder and cayenne and season to taste with salt and black pepper. Add the pasta and stir until evenly coated, then spread evenly in the skillet. Sprinkle with the Parmesan and the remaining cheddar.
Transfer the skillet to the oven and bake until the cheese is bubbling, about 20 minutes. Increase the oven temperature to 400°F (200°C) and bake until the top is lightly browned, about 10 minutes more. Remove from the oven, cover loosely with aluminum foil and let stand while the tomatoes finish roasting.
While the pasta is baking, prepare the tomatoes: Place the tomatoes on a rimmed baking dish. Drizzle with the olive oil and season with salt and black pepper. After increasing the oven to 400°F (200°C) for the pasta, transfer the tomatoes to the oven and roast until they burst and start to blister, about 30 minutes.
To make the croutons, in a saucepan over medium heat, melt the butter. Add the bread cubes and cook, stirring occasionally, until toasted, 5 to 7 minutes. Season with salt and black pepper and remove from the heat.
When ready to serve, top the pasta with the roasted tomatoes, croutons and a few generous grindings of black pepper. Serves 6.
Williams Sonoma Test Kitchen
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