Recipe courtesy of Alessandra Ciuffo
Recipe courtesy of Alessandra Ciuffo
Watch how to make this recipe.
Vodka Sauce Mac and Cheese
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- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 930
- Total Fat
- 47 g
- Saturated Fat
- 27 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 41 g
- Cholesterol
- 147 mg
- Sodium
- 993 mg
This dish brings together two classics, Italian-American penne alla vodka and all-American mac and cheese. By blending the flavors and techniques of both, it becomes a cozy, indulgent hybrid that feels nostalgic yet unexpected. It’s rich, comforting, boldly flavorful, and exactly the kind of dish you make when you want something familiar but a little extra special.
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 930
- Total Fat
- 47 g
- Saturated Fat
- 27 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 41 g
- Cholesterol
- 147 mg
- Sodium
- 993 mg
Ingredients
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Directions
- In a large pot or Dutch oven, cook the pancetta over medium heat until crispy and golden, 7 to 8 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of fat in the pot for the base of your sauce.
- Add the shallots to the pancetta fat and cook for 2 to 3 minutes until soft and translucent. Add the butter, then whisk in the flour and cook for another minute to make a light roux. Stir in the tomato paste and cook for 2 to 3 minutes, whisking constantly, until it deepens to a brick-red color; this adds sweetness and richness.
- Pour in the vodka, stirring as it bubbles. Let it reduce for 1 to 2 minutes to cook off the alcohol and leave behind that subtle sharpness. Gradually whisk in the milk and cream a little at a time until smooth. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Meanwhile, toss together the mozzarella, fontina and Pecorino in a medium bowl. Measure out 3 cups of the mixed cheeses into a second medium bowl.
- Turn off the heat. Slowly whisk in the reserved 3 cups of mixed cheeses a handful at a time until fully melted and silky. Season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions. Drain, reserving about 1/2 cup of pasta water. Add the pasta directly to the sauce, stirring until fully coated. If needed, add a splash of pasta water to loosen.
- Preheat the oven to 375 degrees F.
- Spread half of the mac and cheese in a 9-by-13-inch baking dish, sprinkle with half of the remaining mixed cheeses, then add the remaining mac and cheese. Top with the remaining mixed cheeses and the crispy pancetta. Cover with foil and bake for 20 minutes. Uncover, turn the oven to broil and broil for 2 to 3 minutes, just until the top is golden and bubbling.
- Let it rest for 5 to 10 minutes before serving to help the sauce set. Garnish with basil ribbons and serve hot.
