Pasta Bar Recipe
Includes Triple Play Mac 'n Cheese, Chicken Fettuccine Alfredo, Penne Alla Vodka.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Triple Play Mac 'n Cheese
Chicken Fettuccine Alfredo
Penne Alla Vodka
Method
Triple Play Mac 'n Cheese
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions (about 7–8 minutes). Reserve 1/4 cup of pasta cooking water, then drain and set aside.
- 2
Make roux
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until it bubbles and the raw flour smell is gone but it does not brown.
- 3
Make cheese sauce
Gradually whisk in 2 cups whole milk until smooth. Continue to cook, whisking, until the mixture thickens slightly, about 3–5 minutes. Reduce heat to low and stir in 1 cup grated sharp cheddar, 1/2 cup shredded mozzarella and 1/4 cup grated parmesan until melted and smooth. Add 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 3/4 tsp salt. If sauce is too thick, whisk in up to 2–3 tbs reserved pasta water to loosen.
- 4
Combine and finish
Add the drained macaroni to the cheese sauce and stir until evenly coated. Taste and adjust seasoning. If you want a breadcrumb topping, preheat broiler to high, toss 1/2 cup panko with 1 tbs olive oil or melted butter, spread mac and cheese in an oven-safe dish, sprinkle crumbs on top and broil 1–2 minutes until golden (watch carefully). Serve immediately.
Chicken Fettuccine Alfredo
- 5
Prepare and cook pasta
Bring a large pot of salted water to a boil. Cook 12 oz fettuccine until al dente (check package; typically 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain and keep warm.
- 6
Season and cook chicken
Pat chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. In a large skillet over medium-high heat, add 1 tbs olive oil. When shimmering, add chicken and cook 5–7 minutes per side depending on thickness until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.
- 7
Make Alfredo sauce
In the same skillet over medium heat, melt 3 tbs unsalted butter. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in 1 cup heavy cream and 1/2 cup whole milk; bring to a gentle simmer and cook 2–3 minutes to slightly reduce. Stir in 1 cup grated parmesan cheese until melted and sauce is smooth. Add 1/8 tsp nutmeg, and season with additional salt and black pepper to taste. If sauce is too thick, whisk in reserved pasta water 1–2 tbs at a time to reach desired consistency.
- 8
Combine and serve
Add the drained fettuccine to the sauce and toss to coat evenly. Fold in sliced chicken. Garnish with 1 tbs chopped fresh parsley and extra parmesan if desired. Serve hot.
Penne Alla Vodka
- 9
Cook pasta
Bring a large pot of salted water to a boil. Add 12 oz penne and cook until al dente (about 10–11 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.
- 10
Sauté aromatics
While pasta cooks, heat 2 tbs olive oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook 4–5 minutes until translucent. Add 2 tsp minced garlic and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant.
- 11
Build sauce
Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add the 14 oz crushed tomatoes, 2 tbs vodka, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to blend flavors and reduce slightly.
- 12
Finish with cream and pasta
Lower heat and stir in 1/2 cup heavy cream until the sauce turns a pink/creamy color. If sauce needs thinning, add reserved pasta water a tablespoon at a time. Add the drained penne to the sauce and toss to coat. Stir in 1/4 cup grated parmesan and 2 tbs chopped fresh basil if using. Taste and adjust seasoning then serve with extra parmesan on the side.