Irresistible Tuscan Mac and Cheese Recipe

Introduction

This Tuscan Mac and Cheese offers a delightful twist on a classic comfort dish, blending creamy cheeses with sun-dried tomatoes and fresh spinach for vibrant flavor. It’s perfect for a cozy dinner that feels both hearty and fresh.

Ingredients

• 12 ounces elbow macaroni or pasta of choice
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• ½ cup sundried tomatoes, chopped (oil-packed or dry, rehydrated)
• 1 teaspoon garlic powder or 2 cloves fresh minced garlic
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Cook the macaroni according to the package directions until al dente. Drain and set aside.
2. Step 2: Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden.
3. Step 3: Gradually whisk in milk, stirring constantly until the sauce thickens, about 5 minutes.
4. Step 4: Remove the sauce from heat and stir in mozzarella, cheddar, and Parmesan cheeses until melted and smooth.
5. Step 5: Add garlic powder (or fresh minced garlic), Italian seasoning, salt, and pepper. Stir in chopped spinach and sundried tomatoes.
6. Step 6: Combine the cheese sauce with the cooked pasta, mixing well.
7. Step 7: Transfer to a baking dish if desired and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden. Alternatively, serve immediately.

Tips & Variations

• Use fresh spinach to retain vibrant color and nutrients.
• Rehydrate dry sundried tomatoes in warm water before using for best texture.
• Whole milk or cream will make the sauce richer and creamier.
• Avoid overcooking the pasta since it will cook further in the oven if baking.
• Sprinkle breadcrumbs or extra Parmesan on top before baking for a crispy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the sauce seems thickened. It’s best enjoyed fresh but holds well for meal prep.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, penne, or rotini works well in this recipe and will hold the cheese sauce nicely.

Do I have to bake the mac and cheese?

No, baking is optional. You can serve this Tuscan Mac and Cheese immediately after mixing the sauce with the pasta for a quicker meal.

Irresistible Tuscan Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

This Ultimate Tuscan Mac and Cheese recipe combines creamy, cheesy comfort food with the vibrant flavors of fresh spinach and sundried tomatoes. Perfectly cooked elbow macaroni is coated in a rich blend of mozzarella, sharp cheddar, and Parmesan cheeses, enhanced with garlic and Italian seasoning, then optionally baked to bubbly golden perfection.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces elbow macaroni or pasta of choice

Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese

Add-ins and Seasoning

• 1 cup fresh spinach, chopped
• ½ cup sundried tomatoes, chopped (oil-packed or dry, rehydrated)
• 1 teaspoon garlic powder or 2 cloves fresh minced garlic
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste

Instructions

1. Cook Pasta: Cook macaroni according to package directions until al dente. Drain and set aside to prepare the sauce.
2. Prepare Roux: Melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is lightly golden, which helps develop flavor and removes the raw flour taste.
3. Make Cheese Sauce: Gradually whisk in the milk, stirring constantly to avoid lumps, until the sauce thickens, about 5 minutes. Remove from heat and stir in mozzarella, cheddar, and Parmesan cheeses until melted and smooth.
4. Season and Add Veggies: Add garlic powder (or minced garlic), Italian seasoning, salt, and freshly ground black pepper to the sauce. Stir in the chopped fresh spinach and sundried tomatoes, integrating vibrant flavors and color.
5. Combine Sauce and Pasta: Mix the cheese sauce thoroughly with the cooked pasta to ensure every piece is coated with the creamy, flavorful sauce.
6. Optional Baking: Transfer the mac and cheese mixture to a baking dish if desired. Bake at 350°F (175°C) for 15-20 minutes until bubbly and golden on top. Alternatively, serve immediately for a quicker option.

Notes

• Use fresh spinach to maintain bright color and nutrient content.
• Rehydrate dry sundried tomatoes before use for optimal flavor and texture.
• Whole milk or cream can be used to enrich the sauce for a creamier texture.
• Avoid overcooking pasta as it will continue to soften if baked afterward.
• Sprinkle breadcrumbs or extra Parmesan cheese on top before baking to create a crispy crust.

Keywords: Tuscan mac and cheese, creamy mac and cheese, spinach mac and cheese, sundried tomato pasta, Italian mac and cheese, comfort food, baked mac and cheese