Food Recipes Cheesy One-Pot Pasta 3.9 (15) 1 Review Need more convincing other than "cheesy" and "pasta"? How about "one-pot"? By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Updated on September 1, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe This crowd-pleasing, vegetarian pasta dish is begging to be in your weekly roster. It's essentially a stovetop mac and cheese, without the fussy step of making a béchamel to thicken the sauce. Quick-roasted tomatoes add welcome acidity and pops of juicy flavor to contrast the rich cheeses, and a topping of Parmesan-infused panko breadcrumbs take the whole thing to the next level. It's comforting, easy, and delicious—just what weeknight dinners should be. 35 Quick and Easy Recipes to Make for Dinner Tonight Ingredients 2 cups cherry tomatoes ¼ cup olive oil, divided 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, plus more for serving ½ cup panko breadcrumbs ¾ cup finely grated Parmesan cheese (about 2 ounces), divided 1 cup chopped yellow onion (1 small onion) 2 teaspoons finely chopped garlic (2 small cloves) 2 ½ cups whole milk 2 ½ cups low-sodium chicken broth 12 ounces uncooked penne rigate 1 cup shredded Cheddar cheese (about 4 ounces) Directions Preheat oven to 475°F. Toss tomatoes with 1 tablespoon oil, ½ teaspoon salt, and pepper on a rimmed baking sheet, and then spread in a single layer. Bake until soft and bursting, about 10 minutes. Meanwhile, heat 2 tablespoons oil in a small skillet over medium, and then add panko and ¼ cup Parmesan. Toast, stirring constantly, until panko is golden, 3 to 4 minutes. Heat remaining 1 tablespoon oil in a large pot over medium, and then add onion and garlic. Cook, stirring often, until softened, about 4 minutes. Add milk and broth, and then bring to a boil. Stir in pasta, partially cover, and cook, stirring frequently, until pasta is al dente and liquid is mostly absorbed, 12 to 14 minutes. Remove from heat and let sit for 3 minutes. Slowly stir in Cheddar, remaining Parmesan (½ cup), and ½ teaspoon salt. Gently fold in roasted tomatoes and top with toasted panko and several grinds pepper. Caitlin Bensel Rate it Print Nutrition Facts (per serving) 795 Calories 35g Fat 87g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 795 % Daily Value * Total Fat 35g 45% Cholesterol 56mg 19% Sodium 1073mg 47% Total Carbohydrate 87g 32% Total Sugars 15g Protein 31g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.