Tuscan Mac and Cheese Recipe

I absolutely love sharing this Tuscan Mac and Cheese Recipe because it elevates a classic comfort food into something truly special. It’s creamy, cheesy, and packed with the warm, savory flavors of sundried tomatoes and a hint of herbs-you’ll find yourself coming back to it again and again when you want something hearty but a little different.

When I first tried making this, I was amazed at how the addition of baby spinach and sundried tomatoes gave it such a fresh, vibrant twist without losing that comforting mac and cheese soul. This recipe works beautifully for cozy family dinners or even when you want to impress friends with something that feels homemade yet a little fancy.

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Ingredients You’ll Need

These ingredients come together to build a well-balanced sauce with a fresh, cheesy punch. Pay attention to choosing good-quality cheeses and sundried tomatoes-they make a world of difference in flavor.

• Milk: I use 1% for creaminess without heaviness, but whole milk works too.
• Heavy Cream: This adds that luscious richness every good mac and cheese needs.
• Hot Sauce: Just a touch-Frank s is my favorite for adding depth without heat.
• Herbs and Spices: Oregano, basil, onion powder, garlic salt, mustard powder, parsley, smoked paprika, and a pinch of red pepper flakes create the Tuscan vibe.
• Medium Pasta Shells: Shells are great for holding the sauce-other shapes like cavatappi or penne work too.
• Salted Butter: For a flavorful base and to help build the sauce.
• Oil from Sundried Tomatoes: Adds a subtle, tangy richness.
• Garlic: Freshly minced garlic gives a wonderful aroma.
• Flour: For thickening the sauce into that perfect creamy consistency.
• Tomato Paste: Adds depth and a slight sweetness, balancing the cheese.
• Sundried Tomatoes: Pat dry and dice for tender bursts of flavor.
• Cheddar Cheese: Sharp cheddar packs a punch and melts beautifully.
• Mozzarella Cheese: Adds meltiness and gooey texture.
• Parmesan Cheese: Gives a nutty complexity to the cheese blend.
• Baby Spinach: Fresh or roughly chopped, it adds a lovely color and mild flavor.

Variations

I love how flexible this Tuscan Mac and Cheese Recipe is-you can easily make it your own. I often tweak things based on what s in my fridge or dietary needs, and it always turns out great.

• Protein Addition: Adding cooked Italian sausage or grilled chicken turns this into a hearty main course-my family goes crazy for the sausage version.
• Vegetarian Twist: Skip the meat and add mushrooms or artichoke hearts for extra savory flavor and texture.
• Dairy-Free Option: Use plant-based milk and cheeses; just make sure to adjust the thickening a bit to get the right creamy texture.
• Spice it Up: If you like heat, increase the red pepper flakes or add a splash of chipotle sauce for smoky spice.

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prep Like a Pro

Before you dive in, shred your cheeses from blocks-trust me, the melt and flavor beats pre-shredded every time. Combine your milk, cream, hot sauce, and all those lovely herbs and spices in a large measuring cup with a spout; having it ready to pour makes the sauce come together so much smoother. Also, pat your sundried tomatoes dry and dice them-excess oil can throw off your sauce consistency, and I like reserving a little of that oil for the skillet for added flavor.

Step 2: Cook Your Pasta to Perfection

Bring a large pot of water to a boil and add a generous pinch of salt-think like ocean water salty. Boil your pasta shells until just al dente (that s firm to the bite, not mushy), usually a minute or two less than the package suggests. I set a timer to avoid overcooking because mushy pasta can turn a sauce runny. Once done, drain it and set it aside while you whip up your sauce.

Step 3: Build the Luscious Cheese Sauce

In a large, high-sided skillet, melt the butter with your reserved sundried tomato oil over medium heat. Toss in the minced garlic and cook for about two minutes until fragrant-don t let it brown or it will taste bitter. Stir in the flour and tomato paste and cook everything for another minute or two to build a flavorful roux. Then, reduce your heat to medium-low and very slowly add the milk and cream mixture in small splashes, stirring constantly. This slow approach prevents lumps and keeps the sauce thick and velvety.

Add the diced sundried tomatoes and bring the sauce to a gentle bubble before turning the heat to low. Now, gradually add your shredded cheeses a bit at a time-this helps them melt fully into that smooth, creamy sauce without becoming grainy. Once all cheese is incorporated, toss in the spinach and cover the skillet just long enough to let it wilt; it ll keep softening as you stir in the pasta.

Step 4: Mix Pasta and Sauce, Then Serve

Add the drained pasta gradually to the sauce, stirring gently until it s coated just the way you like it. Remember, the pasta will keep soaking up sauce as it rests, so don t drown it right away-just enough to coat and shine. Serve it up warm for the best experience, and get ready for everyone to ask for seconds!

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I often sprinkle a little extra Parmesan on top just before serving for an added nutty kick, and sometimes a drizzle of good-quality olive oil to enhance the richness. Fresh basil leaves or a pinch of red pepper flakes make a great finishing touch to brighten the dish and add a bit of color.

Side Dishes

Since this mac and cheese is rich, I love pairing it with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts to balance the meal. Garlic bread or a simple bruschetta also complements the Tuscan flavors beautifully if you want something carb-friendly.

Creative Ways to Present

For a fun twist at dinner parties, I ve baked this Tuscan Mac and Cheese in individual ramekins with a crispy breadcrumb topping-everyone loved having their own cheesy personal portion. You could even stuff it into bell peppers or serve as a side to a protein platter for a Mediterranean-inspired feast.

Make Ahead and Storage

Storing Leftovers

My go-to storage method is to place leftovers in an airtight container and refrigerate for up to 3 days. I find that the flavors actually meld even more after resting. Just remember the sauce thickens as it cools, so it looks dense but loosens up when reheated.

Freezing

I ve frozen this Tuscan Mac and Cheese Recipe a few times when I made extra. It freezes well in a sealed container for up to 3 months. When you re ready to enjoy it, thaw overnight in the fridge to keep the texture as close to fresh as possible.

Reheating

To reheat, I like using a makeshift double boiler method-warming it gently over simmering water while stirring to bring back that creamy texture without drying out. If you don t have that set-up, add a splash of reserved pasta water, milk, or broth and heat slowly on the stove with constant stirring to avoid separation.

FAQs

Final Thoughts

This Tuscan Mac and Cheese Recipe holds a special place in my kitchen because it s that perfect middle ground between comfort food and something a little elevated. I always recommend giving it a try if you want to surprise your family or guests with a dish that s familiar but bursting with fresh, bold flavors. Trust me-you’ll feel great knowing you ve whipped up something this tasty and satisfying from scratch.

Tuscan Mac and Cheese Recipe

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

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Description

This Tuscan Mac and Cheese recipe offers a creamy, flavorful twist on traditional mac and cheese with the addition of sundried tomatoes, fresh baby spinach, and a blend of sharp cheddar, mozzarella, and Parmesan cheeses. Infused with Italian herbs and a subtle touch of smoked paprika and hot sauce, this comforting dish is perfect for a hearty weeknight meal or dinner gathering.

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Ingredients

Units USM Scale 1x2x3x

Sauce

• 2 cups milk (1%)
• 1 cup heavy cream
• 1 teaspoon hot sauce (Frank’s hot sauce recommended)
• 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 (e.g., Colavita shells)
• 2 tablespoons salted butter
• 1 tablespoon oil reserved from sun-dried tomatoes
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 tablespoon tomato paste or 1 additional tablespoon flour if needed
• 10 oz. sun-dried tomatoes, patted dry and diced
• 2 cups shredded cheddar cheese (preferably Cracker Barrel Extra Sharp Yellow Cheddar)
• 1/2 cup shredded mozzarella cheese (preferably Dragone whole milk low moisture mozzarella)
• 1/4 cup shredded Parmesan cheese (preferably Belgioioso Parmesan)
• 2 cups packed baby spinach (whole or roughly chopped)

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Instructions

1. Prep Work: Shred the cheeses from blocks for better melting and flavor. Combine the milk, heavy cream, hot sauce, and all the dried seasonings in a large measuring cup with a spout and set aside for easy pouring. Reserve 1 tablespoon of oil from the sun-dried tomatoes, pat the tomatoes dry, dice them, and set aside. Measure and prepare all other ingredients before starting.
2. Prepare the Pasta: Bring a large pot of water to a boil and generously salt it with about 1 tablespoon of kosher salt. Cook the pasta shells according to package instructions until al dente, timing carefully to avoid overcooking. Drain 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 but not browned. Stir in the flour and tomato paste, cooking and stirring continuously for 1–2 minutes to form a roux.
4. Add Dairy Mixture: Reduce heat to medium-low and slowly pour in the milk and cream mixture in small splashes while stirring continuously. This gradual method helps keep the roux intact and thickens the sauce evenly without lumps.
5. Add Sundried Tomatoes and Cheese: Stir in the diced sundried tomatoes and gently bring the sauce to a simmer. Lower the heat to low, then gradually add shredded cheeses in small batches, stirring well to melt and incorporate the cheese completely into the sauce.
6. Incorporate Spinach: Once all cheese is melted and smooth, add the baby spinach to the skillet. Cover it to allow the spinach to wilt, which will continue as more ingredients are mixed.
7. Combine Pasta and Sauce: Drain the pasta shells well and slowly add them into the skillet with the sauce, stirring to coat the pasta evenly. Adjust the ratio of sauce to pasta to your liking as the pasta absorbs the flavorful sauce. Let it stand briefly before serving for best texture and flavor integration.

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Notes

• Pasta: Though Colavita Shells are recommended, other pasta shapes like macaroni, cavatappi, farfalle, fusilli, penne, or ziti work well with this sauce.
• Cheese: Using freshly shredded cheese from blocks like Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk mozzarella, and Belgioioso Parmesan makes a smoother, tastier sauce than pre-shredded cheese. Alternate cheese combinations like Monterey Jack, Cheddar Jack, and Romano are also excellent.
• Cooking Tips: Avoid overheating the sauce when adding cheese to prevent graininess caused by the dairy separating.
• Tomato Paste: Mutti Tomato Paste tubes are ideal for precise measuring and ease of use.
• Hot Sauce: Used purely as a flavor enhancer; Frank’s Hot Sauce is recommended but it does not add noticeable spiciness.
• Alternative Dairy: You can substitute with 3 cups of half and half instead of milk and heavy cream if preferred.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a makeshift double boiler to restore creaminess, adding a splash of reserved pasta water, milk, or chicken broth to gently loosen the sauce.
• Recipe Source: This recipe is featured on page 197 of the cookbook “Let’s Eat!”

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Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 4 g
• Sodium: 480 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 75 mg