From the Cook
From the Cook
From the Cook
1/4
Vodka Sauce Mac & Cheese Shell Pasta
Instructions
1
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Cook pasta in salted boiling water until slightly underdone. Reserve 1 cup of pasta water and drain the rest.
2
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In a large skillet over medium heat, melt butter and add minced garlic. Cook until fragrant.
3
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Stir in tomato paste and cook for 2–3 minutes until deepened in color.
4
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Add vodka and stir to combine. Simmer to cook off alcohol.
5
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Pour in 1 cup of heavy cream and let it simmer for a few minutes.
6
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Add the remaining 1/2 cup of cream and milk. Let simmer briefly, then add the cooked pasta.
7
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Stir in cheddar, mozzarella, and Parmesan cheese until melted. Add extra mozzarella for more cheesiness if desired.
8
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Add reserved pasta water as needed to loosen the sauce and coat pasta evenly.
9
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Serve hot with extra cheese on top if desired.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining, as it's crucial for creating a silky, emulsified vodka sauce that clings perfectly to the shell pasta.
- Vodka Sauce Depth 🍸Let the vodka simmer for 2-3 minutes to burn off the alcohol and concentrate the tomato paste's flavor, creating a more complex and refined sauce base.
- Cheese Melting Technique 🧀Remove the sauce from direct heat before adding cheeses, and stir gradually to prevent clumping and ensure a smooth, creamy texture.
- Garlic Infusion Trick 🧄Mince garlic ultra-fine or use a microplane to ensure even distribution and prevent any harsh raw garlic bits in your sauce.
- Shell Pasta Pro Tip 🐚Cook shell pasta just shy of al dente, as it will continue cooking when mixed with the hot sauce, preventing mushy texture.
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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