Vodka Sauce Mac & Cheese
Serves 8
25 mins prep
35 mins cook
60 mins total
this dish brings the best of both worlds — the cozy, nostalgic comfort of classic mac and cheese with the bold, tomato-vodka flavor of a true Italian favorite. It’s creamy, indulgent, and guaranteed to steal the show at any gathering.
Render the Pancetta
In a large pot or Dutch oven, cook the pancetta over medium heat until crispy and golden, about 7–8 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.
Build the Base
Add the shallots to the pancetta fat and cook for 2–3 minutes until soft and translucent. Add butter, then whisk in the flour and cook for another minute to make a light roux.
Toast the Tomato Paste
Stir in the tomato paste and cook for 2–3 minutes, whisking constantly until it deepens to a brick-red color — this adds sweetness and richness.
Deglaze with Vodka
Pour in the vodka, stirring as it bubbles. Let it reduce for 1–2 minutes to cook off the alcohol and leave behind that subtle sharpness.
Add the Dairy
Gradually whisk in the milk and cream, a little at a time, until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Add the Cheese
Turn off the heat. Combine the mozzarella, fontina, and pecorino (or parmigiano) in a large bowl. Slowly whisk in a little more than half the cheese, mix a handful at a time until fully melted and silky. Season with salt and black pepper to taste. (Set aside and save the rest of the cheese for layering.)
Cook the Pasta
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 ½ 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.
Assemble the Bake
Butter a 9x13-inch baking dish. Add in half the mac and cheese, sprinkle a layer of the cheese (half of what's left), then add the remaining pasta. Top with the rest of the cheese and the reserved crispy pancetta.
Bake and Broil
Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and broil for 2–3 minutes, just until the top is golden and bubbling.
Rest and Serve
Let it rest for 5–10 minutes before serving to help the sauce set. Garnish with basil ribbons and serve hot.
