Pink Sauce Mac & Cheese

This Pink Sauce Mac & Cheese is the best of both worlds—part classic red sauce, part cheesy mac & cheese. It starts with butter, garlic, tomato paste, and tomato sauce to build a rich, savory base. Heavy cream and a trio of cheddar, mozzarella, and Parmesan take it over the top, creating a creamy, tangy, and deeply satisfying pasta. Fresh basil adds brightness, while a splash of reserved pasta water ties it all together for the ultimate comfort bowl.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,171 kcal per serving

Ingredients

½ lb - fusilli corti bucati pasta
3 tablespoons - unsalted butter
1 tbsp - olive oil
3 cloves - garlic
3 tablespoons - tomato paste
1 cup - tomato sauce
¾ cup - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ cup - shredded cheddar cheese
½ cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
1 handful - fresh basil leaves
½ cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a skillet over medium heat, melt butter and add a dash of olive oil. Sauté garlic until fragrant.
Stir in tomato paste and cook until it turns dark red. Then add tomato sauce and mix well.
Once simmering, pour in heavy cream and bring to a gentle simmer.
Season with salt, pepper, garlic powder, and onion powder.
Stir in cheddar, mozzarella, Parmesan, and chopped basil. Mix until cheese is melted and smooth.
Add cooked pasta and a splash of reserved pasta water. Toss to coat and let everything simmer for a few minutes.
Serve hot, topped with more Parmesan and fresh basil if desired.

Nutrition