From the Cook
From the Cook
From the Cook
1/4
Vodka Mac & Cheese Pasta
Instructions
1
|
Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
2
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In a skillet over medium heat, melt butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
3
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Add tomato paste and stir until it darkens in color, about 2–3 minutes.
4
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Deglaze with vodka and cook for 1–2 minutes to burn off the alcohol.
5
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Pour in heavy cream, mix, and bring to a gentle simmer. Cook for 5–7 minutes until slightly thickened.
6
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Season with salt, pepper, garlic powder, and onion powder.
7
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Add cheddar, mozzarella, and Parmesan cheese. Stir until fully melted and smooth.
8
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Add cooked pasta and a splash of pasta water. Mix well and cook for a few more minutes.
9
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Garnish with chopped basil and more Parmesan before serving.
My Calorie Intake
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Tips & Tricks (5)
- Vodka Deglazing Technique 🥃When adding vodka, allow it to simmer and reduce by half to burn off the alcohol and concentrate the flavor, creating a more refined sauce base.
- Cheese Melting Magic 🧀Remove the sauce from direct heat before adding cheese to prevent breaking or becoming grainy, and stir gradually to create a smooth, silky texture.
- Pasta Water Power 💧Always reserve 1 cup of starchy pasta water before draining - it's liquid gold for adjusting sauce consistency and helping cheese emulsify perfectly.
- Layered Seasoning Approach 🌶️Build depth by adding garlic and onion powders in stages - some during sauce creation and a final pinch when mixing with pasta for multi-dimensional flavor.
- Fresh Basil Finishing 🌿Tear fresh basil leaves instead of chopping to release more aromatic oils, and add them just before serving to maintain their bright, fresh flavor profile.
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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