From the Cook
1/2
Pink Sauce Mac & Cheese
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2
In a large pan, melt butter with a splash of olive oil over medium heat.
3
Add minced garlic and sauté until fragrant, about 1–2 minutes.
4
Stir in tomato paste and cook until deep red, then pour in tomato sauce.
5
Simmer briefly, then add heavy cream and bring to a gentle simmer.
6
Season with salt, pepper, garlic powder, and onion powder.
7
Add cheddar, mozzarella, Parmesan, and fresh basil. Stir until cheese is melted and sauce is smooth.
8
Toss in the cooked pasta and a splash of reserved pasta water. Simmer for a few more minutes to combine.
9
Top with extra Parmesan and enjoy warm.
My Calorie Intake
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Tips & Tricks (5)
- Master the Roux-to-Cream Ratio 🧈Create a blonde roux with butter and flour (1:1 ratio) before adding cream to prevent lumps and achieve silky sauce consistency that coats the pasta beautifully.
- Bloom Your Tomato Paste 🍅Sauté tomato paste in garlic and oil for 2-3 minutes before adding cream to deepen its flavor and eliminate any raw, metallic taste.
- Reserve Pasta Water for Sauce Magic 💧Keep 1 cup of starchy pasta water to adjust sauce consistency—it emulsifies beautifully and helps the sauce cling to pasta better than plain liquid.
- Cheese Integration Temperature Control 🧀Remove sauce from heat before adding cheese and stir off-heat to prevent breaking or grittiness; add Parmesan last as it has the highest melting point.
- Basil Timing for Maximum Flavor 🌿Tear fresh basil by hand just before serving and add directly to individual bowls rather than cooking it into the sauce to preserve its delicate, aromatic qualities.
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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