Vodka Sauce Mac & Cheese Shell Pasta

This Vodka Sauce Mac & Cheese Shell Pasta is the ultimate mashup of creamy comfort and bold Italian flavor. It starts with a buttery, garlicky base and deep tomato flavor from tomato paste, balanced by a splash of vodka. Heavy cream and milk create a silky sauce that gets a triple cheese boost from cheddar, mozzarella, and Parmesan. Tossed with al dente pasta and loosened with pasta water, this dish is rich, cheesy, and absolutely addictive—perfect for Mac & Cheese Monday or any time you’re craving something decadent.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 3 bowls

Calories: 1,120 kcal per serving

Ingredients

½ lb - pasta
4 tablespoons - butter
2 cloves - garlic
4 tablespoons - tomato paste
1 ½ shot - vodka
1 ½ cups - heavy cream
¾ cup - milk
½ cup - shredded cheddar cheese
½ cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
Salt
Reserved pasta water

Instructions

Cook pasta in salted boiling water until slightly underdone. Reserve 1 cup of pasta water and drain the rest.
In a large skillet over medium heat, melt butter and add minced garlic. Cook until fragrant.
Stir in tomato paste and cook for 2–3 minutes until deepened in color.
Add vodka and stir to combine. Simmer to cook off alcohol.
Pour in 1 cup of heavy cream and let it simmer for a few minutes.
Add the remaining 1/2 cup of cream and milk. Let simmer briefly, then add the cooked pasta.
Stir in cheddar, mozzarella, and Parmesan cheese until melted. Add extra mozzarella for more cheesiness if desired.
Add reserved pasta water as needed to loosen the sauce and coat pasta evenly.
Serve hot with extra cheese on top if desired.

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