Tuscan Mac and Cheese Recipe

If you’re craving comfort food with a sophisticated twist, this Tuscan Mac and Cheese Recipe is exactly what you need. It blends creamy, cheesy goodness with the vibrant flavors of sundried tomatoes and fresh baby spinach, making it way more exciting than your average mac and cheese. I absolutely love how this turns out – it’s rich but balanced, and perfect for a cozy weeknight meal or even impressing friends at a casual dinner party.

What makes this Tuscan Mac and Cheese Recipe stand out is the combination of herbs, smoked paprika, and a subtle kick from hot sauce that doesn’t overwhelm but enhances the whole dish. When I first tried this, I was amazed by how the sundried tomatoes added such a savory depth and how the spinach sneaks in some freshness without stealing the spotlight. You’ll find that this dish is a sure crowd-pleaser and it’s surprisingly straightforward to whip up!

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Ingredients You’ll Need

Each ingredient in this Tuscan Mac and Cheese Recipe plays a key part in layering flavor and texture. From the creamy cheeses to the aromatic herbs and sundried tomatoes, these ingredients complement one another perfectly. When shopping, look for quality cheese blocks and flavorful sundried tomatoes packed in oil for best results.

• Milk: I use 1% milk for a lighter creaminess without weighing down the dish.
• Heavy Cream: Adds richness and helps create that velvety sauce you expect in mac and cheese.
• Hot Sauce: Just a teaspoon boosts flavor without heat-Frank s is my go-to.
• Oregano, Basil, Onion Powder, Garlic Salt, Mustard Powder, Parsley: Classic Italian seasonings that bring depth and aroma.
• Smoked Paprika: Adds warmth and a beautiful color to the sauce.
• Red Pepper Flakes: A tiny pinch adds complexity; they stay subtle, so no worries about spiciness.
• Medium Pasta Shells: I love how shells hug the sauce perfectly, but other pastas like cavatappi or farfalle work well, too.
• Salted Butter: Builds the roux base for your creamy sauce and adds richness.
• Oil from Sundried Tomatoes: Don t toss this! It packs a big punch of flavor into the sauce.
• Garlic: Fresh minced garlic gives the sauce a fragrant lift.
• Flour: Used to thicken the sauce into that perfect mac and cheese consistency.
• Tomato Paste: Optional but recommended for a subtle tang and deeper color in the sauce.
• Sundried Tomatoes: These add chewy texture and rich-savory flavor that make the recipe truly Tuscan.
• Cheddar Cheese: Sharp and creamy – I shred my own from a block for meltability and taste.
• Mozzarella Cheese: Adds gooey stretchiness.
• Parmesan Cheese: For nuttiness and a salty finish.
• Baby Spinach: Fresh greens that wilt beautifully into the sauce, adding color and nutrition.

Variations

One of the things I love about the Tuscan Mac and Cheese Recipe is how easily you can tweak it to suit different tastes and dietary needs. I often change things up depending on what I have on hand or what the occasion calls for.

• Make it Gluten-Free: I’ve swapped out the regular pasta for gluten-free shells and used gluten-free flour with great success – just watch the sauce thickness.
• Add Protein: Throw in cooked Italian sausage or grilled chicken for a heartier meal that my family adores.
• Play with Cheese: Sometimes I mix in a bit of Pecorino Romano for a sharper bite or use a blend of Monterey Jack and cheddar for creaminess.
• Go Veggie-Heavy: Add roasted red peppers or mushrooms for extra texture and flavor if you’re in a veggie mood.

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prep Your Ingredients

I like to get everything measured and ready before I heat up the stove – it saves stress later. Shred the cheeses fresh from the block for better melt and flavor (this is a game-changer). Mix your milk, heavy cream, hot sauce, and spices in a large measuring cup so it’s ready to go.

Step 2: Cook the Pasta Just Right

Bring a big pot of water to boil and salt it generously – this really seasons your pasta. Cook the medium shells just until al dente; you want them to hold up well as they soak up the sauce later. Set a timer and taste-test to avoid overcooking, which can make a mushy mess.

Step 3: Build Your Flavorful Cheese Sauce

In a large skillet over medium heat, melt the butter with the reserved sundried tomato oil. Add minced garlic and cook just until fragrant, about 2 minutes – don t let it brown or burn! Stir in the flour and tomato paste, cooking for another 1-2 minutes to make a smooth roux that s packed with flavor.

Lower the heat and slowly whisk in your milk and cream mixture in small splashes. This patience pays off because it keeps your sauce silky, thick, and avoids clumps. Toss in the diced sundried tomatoes and bring everything to a gentle bubble before dropping the heat.

Step 4: Melt in the Cheeses and Spinach

Gradually add your shredded cheddar, mozzarella, and Parmesan in small handfuls, stirring well after each addition so everything melts smoothly. Keep the heat low; too hot and the dairy can separate, which makes the sauce grainy – trust me, I’ve learned this the hard way!

Add the spinach and cover the skillet for a couple of minutes to let it wilt perfectly into the sauce. It ll continue softening when you mix in the pasta, so don t overcook here.

Step 5: Combine Pasta and Sauce to Perfection

Drain your pasta and add it gradually to the cheese sauce, stirring gently to coat every shell fully. Stop when the sauce-to-pasta ratio looks just right to you – some like it saucier, others a bit drier. Remember, the pasta keeps absorbing the sauce as it stands, so it s okay if it seems a little loose initially.

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I love sprinkling a little extra Parmesan on top and scattering some fresh chopped parsley or basil before serving-adds a nice pop of color and freshness. Sometimes a light drizzle of good-quality olive oil on top gives the dish a silky finish that just feels elevated.

Side Dishes

This mac and cheese pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to balance the richness. Roasted vegetables, like asparagus or Brussels sprouts, offer a nice contrast in texture and flavor. For heartier meals, I serve it alongside grilled chicken or crusty garlic bread to soak up every bit of that stunning sauce.

Creative Ways to Present

For special occasions, I sometimes portion the mac and cheese into individual ramekins, sprinkle breadcrumbs and Parmesan on top, and broil them for a golden crust. It feels fancy but is so simple-and everyone loves their own little personal mac and cheese cup!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge, and they’ll keep well for up to 3 days. I’ve found that the sauce thickens after refrigeration, so it’s best reheated gently to bring back that creamy texture.

Freezing

This Tuscan Mac and Cheese Recipe freezes beautifully for up to 3 months. I freeze it in individual portions so I can thaw only what I need, which is super convenient for busy nights or unexpected guests.

Reheating

I reheat leftovers gently using a double boiler method or in a skillet over low heat, adding a splash of reserved pasta water or milk to loosen the sauce back up. This little trick keeps the sauce creamy and prevents the cheese from clumping or drying out.

FAQs

Final Thoughts

This Tuscan Mac and Cheese Recipe holds a special place in my kitchen because it feels like a warm hug with an extra burst of Italian sunshine. Whenever I serve it, I see smiles all around the table-it s that reliable, comforting dish with a creative flair that keeps everyone coming back for more. I can t wait for you to try it and make it your own; once you do, it might just become your new favorite go-to recipe, too!

Tuscan Mac and Cheese Recipe

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

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Description

This Tuscan Mac and Cheese is a creamy, cheesy pasta dish with a flavorful twist from sundried tomatoes and a blend of Italian herbs and spices. Featuring a rich cheese sauce made from sharp cheddar, mozzarella, and Parmesan, combined with sautéed garlic, sundried tomatoes, and fresh spinach, this recipe offers a comforting upgrade to the classic mac and cheese. Perfect for a cozy meal, it balances creamy textures with vibrant, savory flavors for an irresistible dish anyone will love.

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Ingredients

Units USM Scale 1x2x3x

Sauce

• 2 cups 1% milk
• 1 cup heavy cream
• 1 teaspoon Frank’s hot sauce
• 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 from sundried tomatoes
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 tablespoon tomato paste (or additional tablespoon flour if needed)
• 10 oz. sundried tomatoes
• 2 cups sharp cheddar cheese, shredded (Cracker Barrel Extra Sharp Yellow Cheddar recommended)
• 1/2 cup mozzarella cheese, shredded (Dragone whole milk low moisture mozzarella recommended)
• 1/4 cup Parmesan cheese, shredded (Belgioioso Parmesan recommended)
• 2 cups packed baby spinach, whole or roughly chopped

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Instructions

1. Prep Work: Shred the cheese from blocks for better melting and flavor. Combine milk, heavy cream, hot sauce, and all the dried seasonings into a large measuring cup and set aside. Drain and pat sundried tomatoes dry, dice them, and reserve 1 tablespoon of their oil. Gather and measure all your ingredients before starting.
2. Prepare the Pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water (about 1 tablespoon kosher salt). Cook the pasta shells according to package instructions until al dente. Set a timer to avoid overcooking. Drain and set aside.
3. Make the Cheese Sauce: Heat a large, high-walled skillet over medium heat. Add butter and reserved sundried tomato oil. Sauté minced garlic for about 2 minutes until fragrant. Stir in flour and tomato paste, and cook continuously for 1-2 minutes to create a roux.
4. Add Milk Mixture: Reduce heat to medium-low. Slowly incorporate the milk and cream mixture in small splashes, stirring constantly to keep the roux intact and create a thick sauce.
5. Add Sundried Tomatoes: Stir in the diced sundried tomatoes. Allow the sauce to come to a gentle bubble, then reduce heat to low.
6. Incorporate Cheese: Gradually add shredded cheeses in small amounts, stirring continuously to ensure smooth melting without curdling. Be careful not to heat the base too high as it may separate.
7. Add Spinach and Wilt: Stir in the baby spinach, cover the skillet, and let the spinach wilt down. It will further wilt once the pasta is added.
8. Combine Pasta and Sauce: Drain the cooked pasta if not done already. Gradually add the pasta to the cheese sauce, stirring gently until you achieve your desired sauce-to-pasta ratio. The pasta will continue absorbing the sauce as it stands.

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Notes

• Pasta: While Colavita Shells are recommended, other pasta shapes like Macaroni, Cavatappi, Farfalle, Fusilli, Penne, or Ziti work well.
• Cheese: Use freshly shredded cheese from blocks such as Cracker Barrel Extra Sharp Cheddar, Dragone mozzarella, and Belgioioso Parmesan for best melting and taste. Alternatives like Monterey Jack, Cheddar Jack, or Romano can also be used.
• Cheese Melting Tip: Avoid high heat when adding cheese to prevent grainy or separated sauce.
• Tomato Paste: Mutti tomato paste tubes are convenient for precise measuring.
• Hot Sauce: Frank’s hot sauce enhances flavor without adding noticeable heat.
• Dairy Substitution: Half and half (3 cups) can be used instead of milk and heavy cream if desired.
• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently using a double boiler method, adding reserved pasta water, milk, or chicken broth to restore sauce consistency.
• Source: This recipe appears on page 197 of the author’s second cookbook, Let’s Eat!

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Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 3g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 50mg