Description
This Tuscan Mac and Cheese recipe combines a creamy, cheesy sauce infused with sundried tomatoes, fresh spinach, and aromatic herbs. Made with a blend of cheddar, mozzarella, and Parmesan cheeses, it delivers a sophisticated twist on classic comfort food perfect for a cozy family meal or special gatherings.
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 sun-dried tomatoes
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste (Mutti Tomato Paste recommended) or 1 additional tbsp flour if needed
- 10 oz sun-dried tomatoes, patted dry and diced
- 2 cups shredded cheddar cheese (e.g., Cracker Barrel Extra Sharp Yellow Cheddar)
- 1/2 cup shredded mozzarella cheese (e.g., Dragone whole milk low moisture mozzarella)
- 1/4 cup shredded Parmesan cheese (e.g., Belgioioso Parmesan)
- 2 cups packed baby spinach (whole or roughly chopped)
Instructions
- Prep Work: Shred the cheese from blocks for better melting and flavor. Combine milk, heavy cream, hot sauce, and all seasonings in a large measuring cup and set aside. Reserve 1 tablespoon of oil from the sun-dried tomatoes. Pat the tomatoes dry, dice them, and set aside. Measure all other ingredients before starting.
- Prepare the Pasta: Bring a large pot of water to a boil. Add about 1 tablespoon kosher salt to the water. Cook the pasta shells to al dente according to the package directions, setting a timer 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 sun-dried tomato oil. Add the minced garlic and cook for 2 minutes until fragrant. Stir in the flour and tomato paste, cooking and stirring continuously for 1-2 minutes to create a roux.
- Add Liquids and Simmer: Reduce heat to medium-low. Slowly pour in the milk and cream mixture in small splashes, stirring constantly to keep the roux intact and to thicken the sauce gradually.
- Incorporate Sun-Dried Tomatoes and Cheese: Add the diced sun-dried tomatoes and bring the sauce to a gentle bubble. Reduce heat to low. Gradually stir in the shredded cheeses in small amounts to ensure smooth melting without graininess.
- Add Spinach and Wilt: Stir in the baby spinach and cover the skillet. Allow the spinach to wilt fully, which will continue as the pasta is later added.
- Combine Pasta and Sauce: Add the drained pasta gradually to the sauce, stirring gently to reach your preferred sauce-to-pasta ratio. The pasta will absorb some of the sauce as it sits, enhancing flavor and texture.
Notes
- Pasta: While Colavita Shells are recommended, other types such as traditional macaroni, cavatappi, farfalle, fusilli, penne, or ziti also work well.
- Cheese: Use freshly grated cheese from blocks for best melting and flavor. Recommended brands include Cracker Barrel Extra Sharp Yellow Cheddar, Dragone mozzarella, and Belgioioso Parmesan. Monterey Jack, Cheddar Jack, and Romano cheeses are good alternatives.
- Tomato Paste: Mutti Tomato Paste in tubes is convenient for precise measuring.
- Hot Sauce: Frank’s hot sauce is used as a flavor enhancer but doesn’t add noticeable heat.
- Milk Substitution: 3 cups of half-and-half can be used instead of milk and heavy cream if preferred.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Reheat using a double boiler method to restore creaminess. Adding reserved pasta water, milk, or chicken broth can help smooth the sauce.
- Cheese Melting Tip: Avoid adding cheese over very hot sauce to prevent dairy separation and graininess.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
