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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
