Easy, cheesy & comforting - minimal ingredients, maximum flavor ✨

Art by Mauve Martian
Nana’s Red Macaroni has become a beloved family comfort dish, evolving through three generations. My nana originally made it with elbow pasta, and my mom changed the noodles to shell pasta (which holds the sauce fantastically). I perfected the sauce consistency by using heavy cream instead of milk and reserving some pasta water. As a picky eater growing up, I found solace in its simple, familiar ingredients. Now, I’ve added a protein-packed twist for those looking to incorporate more protein into their diet throughout the day. These simple ingredients feel safe for picky eaters, helping them get acquainted with new flavors and foods.
Ingredients:
Half a bag of small shell pasta (or your preferred noodle shape)
1 can (8 oz) of tomato sauce
Heavy cream (use the empty tomato sauce can to measure)
Butter (salted or unsalted, based on preference)
Sharp cheddar cheese (shredded)
Black pepper
Pasta water (reserved from cooking the pasta)
Unflavored collagen protein powder (optional, for added protein)
Instructions:
Cook the Pasta: Boil half a bag of small shell pasta according to the package instructions. Reserve about a cup of pasta water before draining.
Prepare the Sauce:
In a pan, melt some butter over medium heat. ~1-2 tablespoons
Add the canned tomato sauce and stir well. ~ 8oz
Fill the empty tomato sauce can halfway with heavy cream, swish it around to gather any remaining sauce, and pour it into the pan. ~4oz
Pour some of the reserved pasta water into the empty tomato sauce can with the remnants of heavy cream and tomato sauce, swish it around, and add it to the pan. This helps get all the sauce out and cleans the can. ~4oz
If using, stir in the unflavored collagen protein powder until fully dissolved.
Add in some shredded sharp cheddar cheese until melted and well combined. ~1 cup
Season with black pepper to taste. I like a lot of pepper 😋
Adjusting Consistency tips:
Gradually add the reserved pasta water, a little at a time, until you reach your desired sauce consistency.
Allow the sauce to simmer for about 5-6 minutes to let the flavors marry. Stir occasionally.
Once the sauce has thickened to your liking, sprinkle a little extra sharp cheddar on top as a garnish.
Serve: Enjoy Nana’s Red Macaroni as one of your new favorite side dishes!
This recipe is wonderfully flexible, allowing you to customize it to your liking. The method of using the tomato sauce can to measure the heavy cream and pasta water ensures nothing goes to waste and adds a touch of tradition to the process. Plus, you can add more sauce or simply adjust each element to your preference.
Let me know in the comments if you mixed things up or if you liked this simple, but yummy recipe as is!
PS. The brand of unflavored protein powder that we use is from Ancient Nutrition and it’s so versatile - keep an eye on my other recipes as I use this stuff whenever I can. I also like that it has collagen powder in it.
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