Pink Sauce Mac & Cheese
A creamy, vibrant pink mac and cheese featuring a silky tomato-cream sauce loaded with three cheeses and fresh basil.
Equipment
Ingredients
Pasta
fusilli corti bucati pasta (dry)
225 g
Pink Sauce
butter (room temperature)
42 g
olive oil
5 ml
garlic (minced)
3 clove
tomato paste
48 g
tomato sauce
240 ml
heavy cream
180 ml
salt
2 g
black pepper
1 g
onion powder
2 g
garlic powder
2 g
cheddar cheese (shredded)
60 g
mozzarella cheese (shredded)
60 g
parmesan cheese (grated)
60 g
fresh basil (chopped)
10 g
Instructions
Cook the pasta
Cook the fusilli in salted water until al dente, then reserve some pasta water before straining.
Prepare the pan
Heat butter and olive oil in a pan over medium heat.
Cook the garlic
Add minced garlic and cook until fragrant.
Add tomato paste
Add tomato paste and cook until it turns dark red, then add tomato sauce.
Add heavy cream
Once the sauce is simmering, add heavy cream and bring to a simmer.
Season the sauce
Season with salt, pepper, onion powder, and garlic powder.
Add cheese and basil
Add cheddar, mozzarella, parmesan, and fresh basil to the sauce.
Combine pasta with sauce
Add the cooked pasta to the sauce along with a splash of pasta water and mix well.
Final cook and serve
Let everything cook together for a few minutes, then top with more parmesan and fresh basil.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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