Pink Sauce Mac & Cheese!

Name: Pink Sauce Mac & Cheese!
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 3
Cuisine: American
Ingredients: 1/2 lb Pasta (Such as elbow macaroni, penne, or fusilli); As needed cups Salted water (For cooking pasta); 1/2 cup Pasta water (Reserved from cooking pasta); 4 tbsp Butter (Unsalted is preferred); A dash tbsp Olive oil (A small amount, about 1/2 - 1 tablespoon); 3 cloves Garlic (Minced); 3 tbsp Tomato paste; 1 cup Tomato sauce (Your favorite brand); 1.5 cups Heavy cream; To taste teaspoons Salt; To taste teaspoons Black pepper; To taste teaspoons Onion powder; To taste teaspoons Garlic powder; To taste teaspoons Paprika; To taste teaspoons Dried oregano

This recipe creates a creamy and flavorful Pink Sauce Mac & Cheese. It involves cooking pasta al dente, building a rich tomato-garlic sauce with heavy cream, and then combining it with the pasta for a comforting dish. The sauce is seasoned with a blend of spices for a well-rounded taste.

#Mac and Cheese

#Pasta

#Pink Sauce

#Comfort Food

#Creamy Pasta

#Weeknight Meal

#Easy Dinner

Boiling Pasta for Mac & Cheese

Recipe Information

10m

Prep Time

24m

Cook Time

34m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

750

Calories

25g

Protein

75g

Carbs

45g

Fat

Sautéing Garlic for the Sauce

Ingredients

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Developing the Pink Sauce with Cream

Instructions

0/8 completed

1
Cook 1/2 lb of your preferred pasta in a pot of salted boiling water until it's al dente according to package directions. Before straining, reserve 1/2 cup of the pasta water.
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10m
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Cook 1/2 lb of your preferred pasta in a pot of salted boiling water until it's al dente according to package directions. Before straining, reserve 1/2 cup of the pasta water.
10m
Always cook pasta in well-salted water for better flavor absorption. Al dente pasta will continue to cook slightly when mixed with the sauce.
2
In a large pan, add 4 tablespoons of butter and a dash of olive oil (about 1/2 tablespoon) and melt over medium heat.
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1m
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In a large pan, add 4 tablespoons of butter and a dash of olive oil (about 1/2 tablespoon) and melt over medium heat.
1m
Adding olive oil with butter helps prevent the butter from burning too quickly.
3
Once the butter is melted and sizzling, add 3 cloves of minced garlic to the pan and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
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2m
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Once the butter is melted and sizzling, add 3 cloves of minced garlic to the pan and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
2m
Garlic can burn quickly, so keep an eye on it and stir frequently. It should be golden, not brown.
4
Stir in 3 tablespoons of tomato paste and mix it well with the garlic and butter. Cook the tomato paste for 2-3 minutes until it turns a darker red color, enhancing its flavor.
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3m
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Stir in 3 tablespoons of tomato paste and mix it well with the garlic and butter. Cook the tomato paste for 2-3 minutes until it turns a darker red color, enhancing its flavor.
3m
Cooking tomato paste helps to deepen its flavor and remove any raw taste.
5
Pour in 1 cup of your favorite tomato sauce and bring the mixture to a gentle simmer.
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2m
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Pour in 1 cup of your favorite tomato sauce and bring the mixture to a gentle simmer.
2m
Ensure the sauce is simmering before adding the cream to maintain temperature and texture.
6
Once simmering, add 1.5 cups of heavy cream to the pan. Mix everything thoroughly and bring the sauce back to a gentle simmer.
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3m
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Once simmering, add 1.5 cups of heavy cream to the pan. Mix everything thoroughly and bring the sauce back to a gentle simmer.
3m
Stir gently but constantly after adding cream to prevent it from curdling or sticking to the bottom of the pan.
7
Season the pink sauce generously with salt, black pepper, onion powder, garlic powder, paprika, and dried oregano. Stir well and taste, adjusting seasonings as needed.
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1m
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Season the pink sauce generously with salt, black pepper, onion powder, garlic powder, paprika, and dried oregano. Stir well and taste, adjusting seasonings as needed.
1m
Season in layers and taste as you go. You can always add more, but you can't take it away.
8
Add the cooked, strained pasta to the pink sauce. Toss to combine thoroughly. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Serve immediately.
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2m
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Add the cooked, strained pasta to the pink sauce. Toss to combine thoroughly. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Serve immediately.
2m
The starch in the pasta water helps the sauce cling to the pasta, making it extra creamy.