Tuscan Mac and Cheese Recipe

Oh, you are in for a treat with this Tuscan Mac and Cheese Recipe! I absolutely love how this version takes classic comfort food up a notch by infusing it with those rich, savory flavors of sun-dried tomatoes and fresh baby spinach. It s creamy and cheesy, yet somehow feels a little more sophisticated than your usual mac and cheese. Whenever I make it, friends and family ask for seconds – it just has that perfect balance between familiar and something a little unexpected.

This Tuscan Mac and Cheese Recipe works wonderfully for cozy weeknight dinners but also shines as a crowd-pleaser for casual get-togethers. What makes it worth trying (besides the obvious cheesy goodness) is how fuss-free it is. You don t have to be a pro chef to nail that creamy, luscious sauce, and I ll share little tricks that help you get it just right without any stress.

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Ingredients You’ll Need

Each ingredient in this Tuscan Mac and Cheese Recipe plays a role in layering flavor and texture – from the creamy sauce base to the sunflower bursts of sun-dried tomatoes. Picking quality cheese and fresh spinach really makes a difference!

• Milk: I use 1% milk to keep it lighter but still creamy.
• Heavy Cream: Adds richness and helps create a silky sauce.
• Hot Sauce: Just a splash to enhance flavor without heat – Frank s works perfectly.
• Oregano, Basil, Onion Powder, Garlic Salt, Mustard Powder, Parsley: These herbs and spices give an authentic Tuscan flavor profile.
• Smoked Paprika & Red Pepper Flakes: Adds subtle smokiness and a whisper of warmth.
• Medium Pasta Shells: Their shape holds the sauce beautifully, making every bite cheesy.
• Salted Butter: For richness and to start the roux.
• Sundried Tomato Oil: Reserves a tablespoon for extra flavor in the sauce.
• Garlic: Freshly minced to bring pungent, savory notes.
• Flour: Used to thicken the sauce – key for that creamy texture.
• Tomato Paste: Boosts depth and complements the sun-dried tomatoes.
• Sundried Tomatoes: Pat dry and diced – a Tuscan star ingredient here.
• Cheddar Cheese: Sharp and gooey – I always shred from a block for best melt.
• Mozzarella Cheese: For stretch and extra creamy texture.
• Parmesan Cheese: Adds a salty, nutty finish.
• Baby Spinach: Adds freshness and a pop of green; it wilts perfectly in the warm sauce.

Variations

I love customizing the Tuscan Mac and Cheese Recipe depending on what I have on hand or the preferences of my guests. Don t hesitate to mix it up – this recipe is seriously versatile and forgiving.

• Vegetarian: I sometimes omit the sun-dried tomato oil and use olive oil instead to keep it fully plant-based.
• Extra Protein: Adding cooked Italian sausage or grilled chicken turns this into a hearty main dish that my family adores.
• Spicier Kick: If you like heat, bump up the red pepper flakes or use a spicier hot sauce like Crystal.
• Cheese Swaps: I ve used smoked Gouda or fontina to create deeper smoky notes – give it a try if you want a twist!

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prepare Ingredients and Cheese Shredding

First things first: shred your cheeses from blocks rather than relying on pre-shredded bags. Trust me on this-it makes all the difference in melt and taste. While you re at it, combine the milk, heavy cream, hot sauce, and all those lovely seasonings into a large measuring cup with a spout so it s ready to pour later. Also, reserve a tablespoon of the oil from those sun-dried tomatoes and dice the tomatoes after patting them dry. Having everything prepped before you cook makes the whole process way less stressful.

Step 2: Cook the Pasta Perfectly Al Dente

Bring a big pot of water to boil and don t be shy with the salt-it really seasons the pasta from within. I use about a tablespoon of kosher salt here. Cook your medium shell pasta till it s just al dente, keeping a close eye on the timer because no one wants mushy mac and cheese. Drain and set it aside; it s going to finish cooking in the cheesy sauce, soaking up all those Tuscan flavors.

Step 3: Create the Flavorful Cheese Sauce Base

In a large, high-sided skillet, melt the butter and heat the reserved sun-dried tomato oil over medium heat. Toss in the minced garlic and cook just for about two minutes until fragrant but not browned. Stir in the flour and tomato paste, constantly stirring for 1-2 minutes to form a fragrant roux-that s your thickening powerhouse!

Next, lower the heat slightly and add your milk and cream mixture slowly, just a little at a time, stirring continuously. This slow pour keeps the sauce silky and prevents lumps from forming-patience pays off here! Bring the sauce gently to a bubble, then reduce to low and stir in your diced sun-dried tomatoes. The sauce will start smelling like a Tuscan dream right now.

Step 4: Melt in Cheese and Wilt Spinach

Add your shredded cheddar, mozzarella, and Parmesan gradually, stirring after each handful to ensure smooth melting. Once all the cheese is incorporated, toss in the baby spinach and cover the skillet for a few minutes to help it wilt gently. The spinach adds a fresh, lightly sweet counterpoint to the rich sauce that I genuinely adore-it feels like a little health boost in comfort food form.

Step 5: Combine Pasta and Sauce and Serve

Drain your pasta and add it slowly to the sauce, stirring to coat each shell. You can adjust how saucy you want it here by adding more pasta or sauce until you reach the perfect ratio for you. Remember, the pasta will keep absorbing sauce as it sits, so it s good to serve it fresh and hot for the best gooey experience.

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I like to sprinkle freshly chopped basil or a little extra Parmesan on top right before serving-it brightens things up and adds a fresh sharpness. Sometimes a small drizzle of extra virgin olive oil or a few torn sun-dried tomato pieces on top add a lovely finishing touch.

Side Dishes

This Tuscan Mac and Cheese goes beautifully with a crisp green salad dressed in lemon vinaigrette or some roasted seasonal vegetables like asparagus or zucchini. For heartier meals, I like pairing it with garlic bread or a simple tomato bruschetta.

Creative Ways to Present

For special occasions, serving this mac and cheese in individual ramekins and broiling the tops till golden and bubbly makes everyone feel like they re getting a restaurant-quality dish. Another fun idea is layering it in a casserole with some crispy prosciutto on top for texture contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually find the flavors meld even more overnight. Just make sure to slightly undercook the pasta next time if you know you ll have leftovers to avoid it getting mushy.

Freezing

Freezing mac and cheese can be tricky, but this Tuscan version freezes well if you undercook the pasta and cool it completely before freezing. I portion it out into freezer-safe containers or bags for easy future meals.

Reheating

When reheating, I like to warm it gently on the stovetop with a splash of milk to bring back that creamy texture, stirring frequently. The microwave works too but add milk and stir every minute to avoid drying out.

FAQs

Final Thoughts

This Tuscan Mac and Cheese Recipe truly holds a special place in my kitchen repertoire. It s one of those dishes that feels like a warm hug-comforting, cheesy, but with a fresh Italian flair thanks to the sun-dried tomatoes and spinach. I can t recommend it enough as an easy weeknight meal or a crowd-pleasing potluck dish. So go ahead, gather your ingredients, follow these steps, and enjoy the delicious results-you ll be so glad you did!

Tuscan Mac and Cheese Recipe

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• Author: Bertha
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

This Tuscan Mac and Cheese recipe offers a creamy, savory twist on classic mac and cheese with the addition of sundried tomatoes, fresh baby spinach, and a blend of Italian-inspired herbs and cheeses. Made with a rich milk and cream-based sauce seasoned with oregano, basil, and smoked paprika, this dish delivers comforting cheesy goodness with vibrant Mediterranean flavors, perfect for serving a crowd or elevating a weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

Sauce

• 2 cups milk (1% milk recommended)
• 1 cup heavy cream
• 1 teaspoon hot sauce (e.g. Frank’s, mild heat)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon parsley
• 1/4 teaspoon smoked paprika
• 1 pinch red pepper flakes

Mac and Cheese

• 1 lb medium pasta shells
• 2 tablespoons salted butter
• 1 tablespoon oil reserved from sundried tomatoes
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 tablespoon tomato paste (or 1 additional tbsp flour if not using tomato paste)
• 10 oz sundried tomatoes, patted dry and diced
• 2 cups cheddar cheese, shredded (preferably freshly shredded from block)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, shredded
• 2 cups packed baby spinach (whole or roughly chopped)

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Instructions

1. Prep Work: Shred all cheeses from blocks for best melt and flavor. Combine milk, heavy cream, hot sauce, and all seasonings (oregano, basil, onion powder, garlic salt, mustard powder, parsley, smoked paprika, red pepper flakes) in a large measuring cup with a spout and set aside. Reserve 1 tablespoon oil from the sundried tomatoes, then pat the tomatoes dry and dice them; set aside. Measure all remaining ingredients to have everything ready before cooking.
2. Prepare the Pasta: Bring a large pot of water to a boil and generously salt the water with about 1 tablespoon kosher salt. Add the pasta shells and cook according to package directions until al dente. Set a timer to avoid overcooking. Drain pasta once done and set aside.
3. Make the Cheese Sauce: In a large high-walled skillet over medium heat, melt the butter and add the reserved sundried tomato oil. Add the minced garlic and cook for 2 minutes until fragrant. Stir in the flour and tomato paste (or additional flour) and cook, stirring constantly, for 1-2 minutes to form a roux.
4. Add Liquids and Tomatoes: Reduce heat to medium-low, then slowly add the milk and cream mixture in small splashes, stirring continuously to keep the roux smooth and the sauce thickening evenly. Add the diced sundried tomatoes and bring the sauce to a gentle bubble before reducing heat to low.
5. Incorporate Cheeses and Spinach: Gradually stir in the shredded cheddar, mozzarella, and Parmesan cheeses small amounts at a time to ensure they melt smoothly into the sauce. Once fully combined, add the baby spinach and cover the skillet to let the spinach wilt. It will continue to wilt further as the pasta is mixed in.
6. Combine Pasta and Sauce: Add the drained pasta gradually to the cheese sauce, stirring to combine and adjusting the pasta-to-sauce ratio to your liking. The pasta will soak up the sauce as it sits. Serve warm.

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Notes

• Use freshly shredded cheeses for optimal melt and flavor rather than pre-shredded packaged cheese.
• Medium pasta shells are recommended as their shape holds the creamy sauce well, but other medium-sized pasta shapes like cavatappi or rotini can be substituted.
• If tomato paste is unavailable or skipped, use an additional tablespoon of flour to maintain sauce thickness.
• Frank’s hot sauce is suggested for mild heat and flavor; feel free to adjust or omit hot sauce based on personal preference.
• To easily reserve oil from sundried tomatoes, purchase sundried tomatoes packed in oil and save one tablespoon of that oil for cooking.

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Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 3g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 45mg