Vodka Mac & Cheese Pasta

This Vodka Mac & Cheese Pasta is the ultimate mash-up of comfort food classics. Tomato paste and garlic are cooked down and deglazed with vodka before being enriched with heavy cream to create a luscious, spiced sauce. Then comes the cheese—cheddar, mozzarella, and parmesan—blended into a velvety coating for tender pasta shells. Fresh basil and a finishing sprinkle of parmesan bring it all together. It’s cheesy, creamy, and packed with rich flavor.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3 bowls

Calories: 1,076 kcal per serving

Ingredients

½ lb - pasta
4 tablespoons - unsalted butter
dash - olive oil
3 cloves - garlic
3 tablespoons - tomato paste
1 shot - vodka
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
1 cup - shredded cheddar cheese
¾ cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
Fresh basil
¼ cup - reserved pasta water

Instructions

Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
In a skillet over medium heat, melt butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
Add tomato paste and stir until it darkens in color, about 2–3 minutes.
Deglaze with vodka and cook for 1–2 minutes to burn off the alcohol.
Pour in heavy cream, mix, and bring to a gentle simmer. Cook for 5–7 minutes until slightly thickened.
Season with salt, pepper, garlic powder, and onion powder.
Add cheddar, mozzarella, and Parmesan cheese. Stir until fully melted and smooth.
Add cooked pasta and a splash of pasta water. Mix well and cook for a few more minutes.
Garnish with chopped basil and more Parmesan before serving.

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