From the Cook
From the Cook
From the Cook
1/4
Pink Sauce Mac & Cheese
Instructions
1
|
Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
2
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In a pan over medium heat, melt butter with a dash of olive oil. Add garlic and sauté until fragrant.
3
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Add tomato paste and cook until dark red. Stir in tomato sauce and bring to a simmer.
4
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Pour in heavy cream and stir. Season with salt, pepper, garlic powder, and onion powder.
5
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Add cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth.
6
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Mix in chopped basil. Add cooked pasta and a splash of pasta water. Stir to combine.
7
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Simmer for a few minutes to thicken. Serve topped with extra Parmesan and fresh basil.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, clingy sauce that perfectly coats your mac and cheese.
- Cheese Melting Technique 🧀Add cheeses off the heat in small handfuls, stirring continuously to prevent clumping and ensure a smooth, creamy texture in your pink sauce.
- Tomato Paste Caramelization 🍅Toast the tomato paste in the pan for 1-2 minutes before adding other liquids to develop a deeper, more complex flavor profile in your pink sauce.
- Garlic Infusion Hack 🧄Grate or mince garlic super fine and sauté it in butter until just fragrant to prevent burning and ensure a sweet, mellow garlic flavor throughout the dish.
- Fresh Basil Finish 🌿Tear fresh basil leaves instead of chopping to prevent bruising, and sprinkle them just before serving to maintain maximum flavor and vibrant green color.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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