Creamy Tomato Penne Macaroni
Cheese

A luxurious fusion of classic mac and cheese and vibrant tomato cream sauce, this penne dish features a velvety mozzarella base brightened with aromatic shallots and fresh parsley.

Ingredients

• 500 g penne pasta
• 150 ml milk
• 150 ml light cream
• 200 g shredded mozzarella cheese
• 2 tbsp tomato paste
• 12 cup tomato sauce
• 2 shallots
• 1 tbsp garlic paste
• 30 g butter
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sugar
• 12 tsp chili powder
• to taste salt and black pepper
• optional fresh parsley

Instructions

1. 1Prepare the boiling water

   

   Begin by pouring a sufficient amount of clear water into a large stainless steel pot. Youll want enough water to completely submerge the pasta later, so it has plenty of room to cook evenly.

   Tip: Always start with fresh, cold water for boiling pasta to ensure a clean taste.
2. 2Cook the penne pasta

   

   Once the water comes to a rolling boil, season it with olive oil and salt, then drop in the dry penne pasta. Let it boil for about nine minutes, or until it reaches a firm, al dente texture.

   Tip: Adding olive oil to the water can help prevent the pasta from sticking together, while the salt flavors the pasta from the inside out.
3. 3Reserve the pasta water

   

   Before draining the cooked penne, carefully ladle or pour out some of the hot, starchy pasta water into a separate bowl. Set this reserved water aside, as it will be crucial for building the sauce later.

   Tip: Pasta water is liquid gold! The starches in it help emulsify the final sauce, giving it a rich, glossy finish that clings beautifully to the noodles.
4. 4Finely chop the shallots

   

   Prepare your aromatics by taking fresh shallots and chopping them finely on a wooden cutting board. Taking the time to dice them evenly ensures they will cook down smoothly into the sauce base.

   Tip: Use a sharp chefs knife to get a clean, fine dice without bruising the shallots, which helps keep their flavor bright and distinct.
5. 5Sauté the shallots

   

   Heat a splash of olive oil in a wide, flat pan over medium heat. Add the finely chopped shallots and gently sauté them until they soften, become translucent, and release their sweet aroma.

   Tip: Stir the shallots frequently to prevent them from browning too quickly; you want them soft and sweet, not crispy or burnt.
6. 6Build the tomato base

   

   Once the shallots are soft, stir in the garlic paste, followed by a generous scoop of tomato sauce and thick tomato paste. Mix everything together thoroughly so the aromatics are fully coated and the flavors begin to meld.

   Tip: Cooking the tomato paste in the oil for a minute before adding liquids helps cook out its raw, metallic flavor and deepens its sweetness.
7. 7Season the tomato sauce

   

   Add the dried oregano, sugar, and chili powder to the simmering tomato sauce. Stir well to incorporate the spices, ensuring the sugar dissolves and the heat from the chili and fragrance of the oregano permeate the sauce base.

   Tip: Adjust the chili powder according to your heat preference; adding sugar helps balance the acidity of the tomato paste and sauce.
8. 8Incorporate pasta water

   

   Carefully pour the reserved starchy pasta water into the pan with the seasoned tomato sauce. This liquid helps thin the sauce to the perfect consistency while the starch helps the sauce cling better to the pasta later.

   Tip: Always save a cup of pasta water before draining; it is liquid gold for achieving the right sauce texture.
9. 9Add milk and cream

   

   Pour 150ml of milk and 150ml of light cream into the bubbling sauce. Stir continuously as the white dairy blends with the red tomato base, transforming the mixture into a rich, creamy orange sauce.

   Tip: Keep the heat at medium to prevent the cream from curdling as it hits the acidic tomato sauce.
10. 10Combine pasta and sauce

    

    Transfer the cooked penne pasta back into the pan with the creamy orange sauce. Toss the pasta thoroughly to ensure every tube is evenly coated and the sauce fills the centers of the penne.

    Tip: Make sure the pasta is cooked al dente so it doesnt become mushy when finished in the sauce.
11. 11Add cheese and butter

    

    Top the hot pasta with a generous amount of shredded mozzarella cheese and a large block of butter. The residual heat from the pan will melt the cheese into gooey strands and the butter will add a glossy, rich finish.

    Tip: Use high-quality butter for a better flavor profile and extra creaminess in the final dish.
12. 12Garnish with parsley

    

    Finally, sprinkle freshly chopped parsley over the cheesy penne pasta. Stir it in briefly to distribute the color and fresh herbal notes throughout the dish before serving immediately while hot.

    Tip: Fresh parsley provides a necessary pop of color and a clean finish to cut through the richness of the cream and cheese.

Storing Leftovers

Burn It Off

Frequently Asked Questions