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.

Ingredients

Units Scale

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

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.
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.
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.
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.
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.
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.

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.

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