Tuscan Mac and Cheese Recipe

I’ve got to tell you, this Tuscan Mac and Cheese Recipe is a total game changer. It’s not your average mac and cheese — the addition of sundried tomatoes, a blend of Italian-inspired herbs, and a melty mix of cheeses makes it feel like a comforting trip to Tuscany right in your own kitchen. I love this because it’s rich, creamy, and has just the right touch of tang and savoriness that keeps everyone coming back for seconds.

Whether you’re making a cozy weeknight dinner or want to impress friends at a casual gathering, this Tuscan Mac and Cheese Recipe hits all the right notes. Plus, it’s surprisingly easy to whip up once you have all your ingredients lined up. I promise, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

Each ingredient brings a little bit of Tuscan charm to this mac and cheese. From the sharpness of cheddar to the bright punch of sundried tomatoes, these flavors all blend beautifully. When shopping, look for high-quality cheeses and sun-dried tomatoes packed in oil for that rich flavor.

• Milk: I use 1% for balance — it keeps the sauce creamy but not too heavy.
• Heavy Cream: Adds the luxurious richness that makes the sauce silky smooth.
• Hot Sauce: Don’t worry, it won’t make it spicy; it just amps up the depth of flavor.
• Italian Herbs & Spices: Oregano, basil, garlic salt, onion powder, mustard powder, parsley, smoked paprika, and red pepper flakes create that classic Tuscan seasoning.
• Medium Pasta Shells: Their shape is perfect for holding onto the sauce and the sundried tomato chunks.
• Salted Butter: Essential for that smooth roux and buttery flavor.
• Oil from Sundried Tomatoes: Don’t toss it! It’s packed with flavor and helps sauté the garlic.
• Garlic: Fresh and minced for aromatic warmth.
• Flour: For thickening the sauce without lumps.
• Tomato Paste: Adds a nice sweet tang and depth; if needed, you can use extra flour as a thickener.
• Sundried Tomatoes: The star ingredient providing that sweet-tart burst.
• Cheddar Cheese: Sharp cheddar gives the sauce its classic mac and cheese flavor.
• Mozzarella Cheese: Adds gooey stretch and mild creaminess.
• Parmesan Cheese: A nutty finish that elevates the whole dish.
• Baby Spinach: Fresh greens incorporated for color and a veggie boost.

Variations

I think one of the best things about the Tuscan Mac and Cheese Recipe is how easy it is to make your own. Sometimes I swap in different cheeses or sneak in extra veggies, and it never disappoints. Feel free to play around and find your favorite version!

• Cheese Swap: I love adding Monterey Jack or Cheddar Jack for a creamier melt; it changes the flavor just enough to feel new.
• Vegetarian Spin: The baby spinach is a great way to add greens, but roasted mushrooms or sun-dried tomato pesto could be delicious too.
• Spicy Kick: If you like heat, add a pinch more red pepper flakes or a dash of cayenne before serving.
• Gluten-Free: Swap out regular pasta for your favorite gluten-free variety and be sure to use gluten-free flour for the roux.

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prep Your Ingredients

The secret to a smooth cooking flow is having everything ready to go before you start. I like to shred my cheese fresh from the block — it melts so much better and doesn’t get grainy. Combine milk, heavy cream, hot sauce, and all the herbs and spices in a large measuring cup with a spout; this makes adding the liquid later so much easier. Pat your sundried tomatoes dry and dice them, reserving a tablespoon of the oil for sautéing.

Step 2: Cook the Pasta Perfectly

Bring a large pot of water to a boil and salt it generously — I usually add about a tablespoon of kosher salt for a nice seasoning punch. Cook your pasta shells until al dente, usually a minute or two less than the package suggests; they’ll finish cooking in the sauce later. Set a timer to avoid overcooking — trust me, no one likes mushy mac and cheese!

Step 3: Make the Cheese Sauce

Heat the butter and sundried tomato oil in a large, high-sided skillet over medium heat. Add the minced garlic and let it cook gently for about two minutes until fragrant but not browned — burnt garlic can ruin this sauce. Stir in the flour and tomato paste, cooking for 1-2 minutes to form the roux; this step cooks out the raw flour taste and thickens your sauce. Reduce the heat to medium-low and slowly add your milk and cream mixture in small splashes, stirring continuously. This slow addition is key to keeping your sauce silky and lump-free. Once thickened, stir in the diced sundried tomatoes and bring the mixture to a gentle bubble, then lower the heat.

Step 4: Add Cheese and Spinach

Gradually incorporate the shredded cheeses, adding a handful at a time and stirring until smooth before adding more. This slow addition keeps your sauce luscious and prevents it from breaking. Then toss in the baby spinach and cover the skillet so it wilts beautifully — it adds such a nice pop of green and a subtle freshness to balance all the richness.

Step 5: Combine Pasta and Sauce

Drain your pasta shells, then add them to the cheese sauce in batches. Stir gently to coat every shell in that creamy, flavorful sauce. Keep adding pasta until you reach your preferred sauce-to-pasta ratio — I like mine saucy but not swimming in it. Remember, the pasta will continue to absorb the sauce as it sits, so it’s good to enjoy it fresh.

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I like to sprinkle a little extra grated Parmesan and freshly cracked black pepper on top before serving. Sometimes I add chopped fresh basil or parsley for a bright herbal note that contrasts nicely with the richness. If you want a bit of crunch, toasted pine nuts or breadcrumbs work beautifully too!

Side Dishes

Because this dish is rich and filling, I usually balance it with a crisp green salad or roasted vegetables like asparagus or broccoli. Garlic bread or a rustic Italian loaf is perfect for soaking up any leftover sauce. Sometimes I even serve it alongside grilled chicken or sausage for a heartier meal.

Creative Ways to Present

For special occasions, I’ve baked this mac and cheese in individual ramekins topped with extra cheese and breadcrumbs until golden and bubbly — it’s such a crowd-pleaser! Another trick is serving it in hollowed-out mini pumpkins or squash for a seasonal, festive touch that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge and try to eat them within three days. The sauce thickens as it cools, so it looks a bit different than fresh, but don’t worry — reheating brings it back to life beautifully.

Freezing

I’ve frozen this Tuscan Mac and Cheese Recipe a few times without any trouble. I portion it out and freeze in airtight containers for up to three months. Just know that dairy-based sauces can be a bit delicate when frozen, so the texture might be slightly different but still tasty!

Reheating

My favorite trick for reheating is using a makeshift double boiler: put the leftovers in a heatproof bowl set over simmering water and stir gently until warmed through. Adding a little reserved pasta water or a splash of milk helps smooth the sauce back to that creamy consistency. Microwave works in a pinch, but stir frequently to avoid hotspots and drying out.

FAQs

Final Thoughts

I really hope you give this Tuscan Mac and Cheese Recipe a try because it’s become such a comforting staple in my kitchen. The marriage of creamy cheese, vibrant sundried tomatoes, and fresh spinach always feels like a small celebration at the dinner table. If you’re anything like me, you’ll find yourself making this dish over and over, whether for an easy family meal or to impress friends with something a little different and delightfully tasty.

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