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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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!”
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
