Vodka Sauce Mac & Cheese

A close-up of a cheesy baked macaroni and cheese being lifted from a casserole dish, with melted cheese stretching and garnished with fresh herbs.

5 from 5 votes

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.

Prep Time25

Cook Time35

Total Time1

Course: dinner, lunch, Side Dish

Cuisine: American, Italian

Keyword: mac and cheese, thanksgiving

Servings: people

Ingredients

1.5 lbs pasta cavatappi, lumache, shells
4 oz diced pancetta
2 medium shallots finely chopped
3 tbsp salted butter plus more to grease baking dish
3 tbsp all-purpose flour
1 small can 6oz tomato paste
¼ cup vodka
3½ cups whole milk
1 cup heavy cream
Kosher salt and black pepper to taste
3 cups shredded low-moisture mozzarella
2 cups shredded fontina
1 cup grated Pecorino Romano or Parmesan
Fresh basil

Instructions

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.

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