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.

Ingredients

Units Scale

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

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.
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.
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.
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.
Add Sundried Tomatoes: Stir in the diced sundried tomatoes. Allow the sauce to come to a gentle bubble, then reduce heat to low.
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.
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.
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.

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!

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