From the Cook
From the Cook
From the Cook
1/4
Pink Sauce Mac & Cheese
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
2
In a large pan over medium heat, melt butter with a dash of olive oil.
3
Add minced garlic and cook until fragrant, about 1 minute.
4
Stir in tomato paste and cook until it turns a deep red color, about 2–3 minutes.
5
Add tomato sauce and bring to a gentle simmer.
6
Pour in heavy cream, then season with salt, black pepper, garlic powder, and onion powder. Stir well.
7
Add cheddar, mozzarella, and Parmesan cheeses. Stir until completely melted and smooth.
8
Stir in chopped basil.
9
Add the cooked pasta and a splash of reserved pasta water. Mix everything together and let it cook for 2–3 minutes to thicken.
10
Top with more Parmesan and serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Tomato Paste First 🍅Cook the tomato paste in butter for 1-2 minutes before adding other liquids to concentrate and caramelize its flavors, eliminating any tinny taste and deepening the sauce complexity.
- Use Pasta Water as Your Secret Weapon 💧Reserve pasta water before draining and use it gradually to adjust sauce consistency—the starch helps emulsify the cream and cheese while preventing the sauce from becoming too thick or broken.
- Temper Your Cream with Warmth 🔥Heat heavy cream separately or add it slowly to the hot sauce while stirring constantly to prevent curdling and ensure a silky, smooth pink sauce.
- Layer Your Cheeses for Maximum Flavor 🧀Add cheddar and mozzarella first while the sauce is hot, then finish with Parmesan off-heat to preserve its nutty bite and prevent it from becoming grainy or separating.
- Add Fresh Basil at the End Only 🌿Stir in fresh basil in the final 30 seconds of cooking to preserve its bright, peppery flavor—cooking it longer releases bitter compounds that clash with the creamy sauce.
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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