Tuscan Mac and Cheese Recipe

If you’re craving comfort food with a twist, this Tuscan Mac and Cheese Recipe is a game changer. I absolutely love how the sundried tomatoes and Italian herbs take the classic mac and cheese to another level-it s creamy, cheesy, and packed with flavors that feel both rustic and indulgent. Whether you’re making a cozy dinner for your family or want a reliably delicious side for a gathering, this recipe never disappoints.

When I first tried this Tuscan Mac and Cheese Recipe, I was hooked by how the tangy sundried tomatoes and fresh spinach make each bite interesting without overwhelming the rich cheese sauce. You’ll find that it s surprisingly simple to prepare, but it holds that fancy, comforting vibe that makes everyone ask for seconds. Plus, it’s versatile enough to tweak with your favorite cheeses or pasta shapes-making it a go-to recipe I keep coming back to.

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Ingredients You’ll Need

This Tuscan Mac and Cheese Recipe uses a thoughtful mix of dairy, pasta, and seasonings that create a naturally rich and balanced dish. When you shop, aim for quality cheeses and sundried tomatoes packed in oil for the best flavor and texture.

• Milk and Heavy Cream: These combine to give the sauce that lush creaminess; I usually choose 1% milk and full-fat cream for balance.
• Hot Sauce: A splash of Frank s adds a subtle tang without heat-trust me, you won t even notice the spice.
• Italian Herbs & Spices: Oregano, basil, garlic salt, and smoked paprika come together to create the signature Tuscan flavor profile.
• Sundried Tomatoes: These add a burst of umami that transforms your mac and cheese from simple to unforgettable.
• Pasta Shells: Medium shells are perfect because they hold the sauce well, but feel free to swap with macaroni or cavatappi.
• Butter and Oil: Butter for richness, and the oil from sundried tomatoes to bring in extra flavor.
• Garlic and Flour: Essential for building the flavorful cheese sauce base, or roux.
• Tomato Paste: A spoonful helps to deepen the sauce s flavor without overpowering it.
• Cheddar, Mozzarella, Parmesan Cheese: Combining sharp cheddar with melty mozzarella and nutty Parmesan creates a perfect melty, savory combo.
• Baby Spinach: Adds a lovely fresh green balance and a subtle nutritional boost.

Variations

I love how flexible this Tuscan Mac and Cheese Recipe is-feel free to make it your own depending on what you have on hand or your dietary preferences. I ve played around with different cheeses and added extras to keep it fresh every time.

• Vegetarian Twist: Adding sautéed mushrooms and artichoke hearts makes the dish heartier and keeps it veggie-packed, a big hit in my house.
• Spicy Kick: If you like a little heat, sprinkle some crushed red pepper flakes on top before baking or stir in a dash of cayenne-just be gentle to keep the balance.
• Gluten-Free Version: Use gluten-free pasta and substitute the flour with a gluten-free blend to keep the sauce just as creamy.
• Cheese Swap: Tried swapping mozzarella for burrata or fontina? Both bring an even richer melt and slightly different flavor notes.

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prep Your Ingredients and Cheese

Start by shredding your cheeses – I swear by shredding blocks myself instead of using pre-shredded cheese. It melts so much better and gives you that silky sauce everyone dreams about. While you’re at it, dice the sundried tomatoes and set everything out so you’re not scrambling during cooking. Combine milk, cream, hot sauce, and seasonings in a large measuring cup for easy pouring later.

Step 2: Boil the Pasta to Perfect Al Dente

Bring a large pot of water to a boil, and don t be shy with the salt-it should taste like the sea. That s the secret to well-seasoned pasta. Cook your shells according to package instructions but set your timer to avoid overcooking because you want them with just the right bite. Drain and set aside, saving a little pasta water for later just in case you want to loosen the sauce.

Step 3: Make the Flavorful Cheese Sauce

In a large skillet over medium heat, melt butter and reserved sundried tomato oil, then add minced garlic and sauté for about two minutes until fragrant. Stir in flour and tomato paste, cooking and stirring constantly for a minute or two to get rid of the raw flour taste. Next, lower the heat, then gradually whisk in your milk and cream mixture-slowly adding it prevents lumps and keeps the sauce perfectly smooth.

Once the sauce starts to thicken and bubblin gently, stir in diced sundried tomatoes, then reduce heat to low. Add shredded cheeses a bit at a time, stirring until smooth and melty after each addition. Finally, tuck in the baby spinach and cover the pan so it wilts just right – it ll look like magic as it softens, blending beautifully with the cheesy sauce.

Step 4: Combine Pasta and Sauce

Drain the pasta and slowly fold it into the cheese sauce, adding it little by little until you reach the creamy saucy balance you love. Because the pasta will keep absorbing sauce as it rests, I tend to err on the saucier side while it s hot. If you find it a bit thick later, a splash of reserved pasta water or milk smooths it out easily.

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I usually top this Tuscan Mac and Cheese Recipe with a sprinkle of fresh chopped parsley or basil to add a hint of brightness and color. Sometimes, I grate a little extra Parmesan over the top just before serving for that savory finish. A touch of cracked black pepper or a drizzle of good olive oil can also elevate the flavors wonderfully.

Side Dishes

This recipe pairs beautifully with a crisp green salad dressed in lemon vinaigrette or some roasted vegetables to balance out the richness. Garlic bread or a crusty baguette also complements it perfectly if you want to soak up every last bit of sauce. For a heartier meal, grilled chicken or Italian sausage alongside it turns it into a feast.

Creative Ways to Present

For a cozy dinner party, I love serving the Tuscan Mac and Cheese in mini cast iron skillets or individual ramekins, which look elegant and keep the dish warm longer. You could even bake a crispy Parmesan topping for a golden crust finish that adds a great textural contrast. Another fun idea is incorporating sun-dried tomato pesto drizzled on top for an extra flavor punch at special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps well for about three days. When I go back for seconds, I find the flavors have melded even more-it almost tastes better the next day! Just keep it well-covered to maintain moisture and prevent drying out.

Freezing

This mac and cheese freezes nicely if you want to prep ahead. Just cool it completely before freezing in freezer-safe containers or bags. I ve had great luck freezing it for up to three months without a big loss in quality. Thaw it overnight in the fridge before reheating for best results.

Reheating

When reheating, I avoid the microwave because it can dry out the sauce. Instead, I use a makeshift double boiler-warm it slowly over simmering water while stirring frequently. If the sauce starts to firm up, a splash of reserved pasta water, milk, or broth smooths it right back out. This method really helps restore the luscious texture of the sauce.

FAQs

Final Thoughts

Honestly, this Tuscan Mac and Cheese Recipe has become one of those dishes that simply makes people happy. I love how easy it is to whip up, yet it feels like something truly special every time. If you want a comforting, cheesy meal with a Tuscan flair that your family and friends will rave about, give this recipe a try-you ll be glad you did.

Tuscan Mac and Cheese Recipe

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• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan, Italian-American

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Description

A creamy and flavorful Tuscan Mac and Cheese made with a blend of cheddar, mozzarella, and Parmesan cheeses, infused with sundried tomatoes, spinach, and a perfectly seasoned cheese sauce. This comforting dish features a smooth, rich roux-based sauce enhanced with herbs, smoked paprika, and a touch of hot sauce for extra depth without heat. Ideal for a cozy meal, it combines tender pasta shells with hearty greens and savory tomato paste for a delightful twist on traditional mac and cheese.

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Ingredients

Units USM Scale 1x2x3x

Sauce

• 2 cups milk (1% fat)
• 1 cup heavy cream
• 1 teaspoon hot sauce (Frank’s hot sauce recommended)
• 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 or macaroni, cavatappi, farfalle, fusilli, penne, ziti)
• 2 tablespoons salted butter
• 1 tablespoon oil reserved from sundried tomatoes
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 tablespoon tomato paste (or 1 additional tbsp flour if tomato paste unavailable)
• 10 oz sundried tomatoes, patted dry and diced
• 2 cups 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 all cheeses from blocks for better melting. Combine milk, heavy cream, hot sauce, oregano, basil, onion powder, garlic salt, mustard powder, parsley, smoked paprika, and red pepper flakes in a large measuring cup with a spout and set aside. Reserve 1 tablespoon oil from the sundried tomatoes, pat sundried tomatoes dry, dice, and set aside. Measure all other ingredients before cooking.
2. Prepare the Pasta: Bring a large pot of water to boil and generously salt it with about 1 tablespoon kosher salt. Cook the pasta shells according to package instructions until al dente. Use a timer to avoid overcooking. Drain and set aside.
3. Make the Cheese Sauce: In a large, high-walled skillet over medium heat, melt the butter and reserved oil. Add the minced garlic and cook for 2 minutes until fragrant. Stir in the flour and tomato paste, cooking continuously for 1-2 minutes to form a roux.
4. Add Liquids: Reduce heat to medium-low. Slowly pour the milk and cream mixture in small splashes while continuously stirring to keep the roux smooth and ensure thickening of the sauce.
5. Incorporate Sundried Tomatoes and Cheese: Add the diced sundried tomatoes to the sauce and bring it to a gentle bubble. Lower the heat to low and gradually stir in the shredded cheeses in small amounts to ensure smooth melting without separating.
6. Wilt the Spinach: Once cheese is fully melted and incorporated, add the baby spinach to the skillet and cover it to allow the spinach to wilt gradually. The spinach will continue to wilt further once pasta is mixed in.
7. Combine Pasta and Sauce: Add the drained pasta gradually to the cheese sauce, stirring gently until the pasta is evenly coated. Adjust the sauce-to-pasta ratio to your preference. Let it sit for a few minutes so the pasta can absorb the delicious sauce.

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Notes

• Pasta options include Colavita Shells, macaroni, cavatappi, farfalle, fusilli, penne, and ziti.
• Cheese combinations include Cracker Barrel Extra Sharp Yellow Cheddar, Dragone low moisture mozzarella, Belgioioso Parmesan, as well as Monterey Jack, Cheddar Jack, and Romano.
• Shredding cheese from blocks improves melting and flavor significantly over pre-shredded cheeses.
• Ensure the sauce base is not too hot when adding cheese to prevent separation and grainy texture.
• Tomato paste tubes such as Mutti brand provide convenient measurement for tomato paste.
• Frank’s Hot Sauce is used as a flavor enhancer without adding heat.
• 3 cups half and half can substitute for the milk and heavy cream mixture if needed.
• Store leftovers in airtight containers refrigerated up to 3 days or frozen up to 3 months.
• To reheat, use a double boiler setup or add reserved pasta water, milk, or chicken broth to restore sauce consistency.

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Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 75 mg