Vodka Sauce Mac & Cheese

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.

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.

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.

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.

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.

Turn off the heat. Slowly whisk in the mozzarella, fontina, and Pecorino (or Parmesan) a handful at a time until fully melted and silky. Season with salt and black pepper to taste.

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.

Butter a 9x13-inch baking dish. Spread in half the mac and cheese, sprinkle a layer of mozzarella and fontina, then add the remaining pasta. Top with more cheese and the crispy pancetta.

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.

Let it rest for 5–10 minutes before serving to help the sauce set. Garnish with basil ribbons and serve hot.