Tuscan Mac and Cheese Recipe

I absolutely love this Tuscan Mac and Cheese Recipe because it brings such a fresh and flavorful twist to a classic comfort food. The blend of sundried tomatoes, garlic, and herbs gives it that unmistakable Tuscan charm, while the spinach adds a vibrant pop of color and nutrition. Whenever I make this, it feels like a little Italian vacation right at my dinner table!

You’ll find that this recipe is perfect for both weeknight meals and when you want to impress guests with something a bit more special but still super comforting. The creamy cheese sauce paired with pasta shells keeps everyone happy, and the hint of smoky paprika and hot sauce adds a gentle kick without overpowering the dish. Trust me, once you try this Tuscan Mac and Cheese Recipe, it ll become a go-to favorite in your kitchen too.

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Ingredients You’ll Need

Each ingredient in this Tuscan Mac and Cheese Recipe plays a key role in balancing creaminess, tang, and that signature Tuscan flair. Keep an eye out for good-quality sundried tomatoes and fresh cheese-it makes all the difference!

• Milk: I use 1% milk here to keep the sauce creamy but not overly heavy, but whole milk works too if you want a richer finish.
• Heavy Cream: This adds luxurious creaminess that you can really taste in every cheesy bite.
• Hot Sauce: Frank s hot sauce doesn t make it spicy, but it adds delicious depth and a subtle tang-definitely don’t skip this!
• Oregano, Basil, Onion Powder, Garlic Salt, Mustard Powder, Parsley: This herby seasoning blend brings that authentic Tuscan aroma and flavor.
• Smoked Paprika: Adds a wavering smoky undertone that makes the sauce extra special.
• Red Pepper Flakes: Just a pinch for gentle heat and complexity.
• Medium Pasta Shells: Their shape holds onto the cheesy sauce perfectly-you ll want pasta that traps every creamy bit.
• Butter: Salted butter is best for sautéing garlic and creating a smooth roux for the cheese sauce.
• Sundried Tomatoes: Pat them dry and dice finely to release that concentrated tomato sweetness.
• Garlic: Fresh and minced for that punchy base flavor that s impossible to skip.
• Flour: Used to thicken the sauce into a luscious béchamel base.
• Tomato Paste: If you don t have this, you can add more flour for thickness, but the tomato paste deepens the color and flavor beautifully.
• Cheddar Cheese: Sharp cheddar shredded fresh from the block-the best kind for meltability and flavor.
• Mozzarella Cheese: For gooeyness and stretchiness that makes the dish irresistible.
• Parmesan Cheese: Shredded for a salty, nutty kick that rounds out the cheese blend well.
• Baby Spinach: Adds a lovely freshness and nutrition without overpowering the creamy sauce.

Variations

I love how flexible this Tuscan Mac and Cheese Recipe is, so I often tweak it depending on what I have on hand or the mood I m in. Feel free to experiment-this dish really welcomes personalization!

• Adding Protein: I ve stirred in cooked Italian sausage or grilled chicken pieces for a heartier meal, and my family devours it every time.
• Vegan Version: Swap the dairy with plant-based milks and vegan cheeses-try adding nutritional yeast for cheesy flavor.
• Extra Veggies: Roasted red peppers or mushrooms make excellent additions if you want to sneak in more veggies.
• Spice Level: Feel free to amp up the red pepper flakes or hot sauce if you enjoy a bit more heat.

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prepare Your Ingredients and Cheese

Start by shredding your cheeses from the block-I promise it s worth the extra minute for better melting and flavor. Then, mix together the milk, heavy cream, hot sauce, and your dried herbs and spices in a measuring cup with a spout for easy pouring later on. Pat your sundried tomatoes dry and chop them finely while reserving one tablespoon of their flavorful oil. Laying out everything ahead makes the whole process go much smoother.

Step 2: Cook the Pasta Al Dente

Bring a large pot of water to a boil, and don t forget to salt it generously-that step helps boost the pasta s flavor. I usually add about a tablespoon of kosher salt. Cook the medium pasta shells just until they re al dente so they don t get mushy once mixed with the sauce. Set a timer because overcooked pasta is one thing I always try to avoid! Drain the pasta once done and set aside.

Step 3: Make the Roux and Build the Sauce

In a large, deep skillet, melt the butter over medium heat and stir in the reserved sundried tomato oil for an extra layer of flavor. Add your minced garlic and cook gently for about 2 minutes until fragrant but not browned. Next, whisk in the flour and tomato paste, stirring continuously for 1-2 minutes to cook out that raw flour taste. This forms the base of your thick, creamy sauce.

Lower the heat to medium-low, then slowly pour in the milk and cream mixture in small splashes while stirring constantly. This slow addition keeps your roux smooth and prevents lumps. The sauce will begin to thicken nicely. Stir in the diced sundried tomatoes and bring it just to a gentle bubble, then turn the heat down low so it s warm but not boiling.

Step 4: Incorporate the Cheese and Spinach

Gradually add your shredded cheeses little by little, stirring each addition until melted before adding more. This slower method helps the cheese sauce be wonderfully smooth and avoids clumping. Once all the cheese is incorporated and you re seeing that luscious, velvety texture, stir in the baby spinach, cover the skillet, and let it wilt gently for a few minutes. The warm sauce softens the greens perfectly.

Step 5: Combine Pasta and Sauce

Finally, add your drained pasta gradually to the sauce, stirring gently to coat each shell in that amazing cheesy goodness. I usually add a bit at a time until I reach my favorite sauce-to-pasta balance because the pasta continues to soak up sauce as it rests. Taste and adjust seasoning if needed-sometimes a pinch more garlic salt or pepper seals the deal. Serve immediately, and get ready for all the compliments!

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or basil-it brightens up the rich flavors beautifully. Sometimes I grate a little extra Parmesan right on top for that salty, nutty crunch. A light drizzle of good quality olive oil also adds a lovely silkiness and shine.

Side Dishes

To keep the rustic Tuscan feel going, I often serve this mac and cheese alongside a crisp green salad with lemon vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread or crusty Italian bread is fantastic too for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I ve baked this mac and cheese in individual ramekins topped with extra cheese and breadcrumbs for a golden crust. It s a hit at dinner parties and feels extra fancy without much effort. You could also serve it as a side in small ramekins alongside grilled meats to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Tuscan Mac and Cheese in an airtight container in the fridge and it stays great for up to 3 days. When I dig in later, the flavors have often blended even more, which I actually love. Just make sure to cool it before sealing to keep it fresh.

Freezing

Freezing works well if you want to save leftovers longer. Portion the mac and cheese into freezer safe containers or bags. When you re ready, thaw overnight in the fridge before reheating. Just know the spinach texture might soften further, but the cheesy comfort remains delightful.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of milk to loosen the sauce as it warms. This method helps maintain the creamy texture without drying out the pasta. Microwaving works too-just heat in short increments, stirring in between, and add a little milk if needed.

FAQs

Final Thoughts

This Tuscan Mac and Cheese Recipe has quickly become one of those dishes I love making when I want something cozy yet a little different from the usual. Its creamy texture balanced with herbal and savory notes brings my whole family to the table with smiles. Give it a try-you ll enjoy how easy it is to make and how memorable it tastes. I m already looking forward to the next time I can whip it up and share it with friends!

Tuscan Mac and Cheese Recipe

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• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tuscan, Italian-American
• Diet: Vegetarian

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Description

This Tuscan Mac and Cheese recipe brings a flavorful twist to classic mac and cheese by incorporating sundried tomatoes, fresh spinach, and a blend of aromatic Italian herbs. The creamy cheese sauce made with cheddar, mozzarella, and Parmesan melts perfectly over al dente pasta shells, creating a rich, comforting dish perfect for family meals or gatherings.

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Ingredients

Units USM Scale 1x2x3x

Sauce

• 2 cups milk (1% fat)
• 1 cup heavy cream
• 1 teaspoon Frank’s hot sauce (adds flavor, no spiciness)
• 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
• 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 needed)
• 10 oz sundried tomatoes, patted dry and diced
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 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 and flavor. Combine milk, heavy cream, hot sauce, and all spices (oregano, basil, onion powder, garlic salt, mustard powder, parsley, smoked paprika, red pepper flakes) in a large measuring cup with a spout and set aside. Reserve 1 tablespoon of oil from sundried tomatoes. Pat sundried tomatoes dry and dice. Measure all ingredients before starting cooking.
2. Prepare the Pasta: Bring a large pot of water to boil and generously salt it with about 1 tablespoon of Kosher salt. Add pasta shells and cook to al dente according to package instructions. Set a timer to prevent overcooking. Drain the pasta once done.
3. Make the Cheese Sauce: In a large, high-walled skillet over medium heat, melt butter with reserved sundried tomato oil. Add minced garlic and sauté for about 2 minutes until fragrant. Stir in flour and tomato paste (or additional flour if preferred) and cook continuously for 1 to 2 minutes to form a roux.
4. Add Liquid: Reduce heat to medium-low. Slowly pour in the milk and cream mixture in small splashes while stirring constantly to maintain a smooth sauce and prevent lumps. Continue stirring until the sauce thickens and comes to a gentle simmer.
5. Incorporate Sundried Tomatoes and Cheese: Add the diced sundried tomatoes to the sauce, bring it gently to a bubble, then reduce heat to low. Gradually add shredded cheeses (cheddar, mozzarella, Parmesan) in small amounts, stirring well after each addition until fully melted and smooth.
6. Wilt the Spinach: Add the baby spinach to the skillet and cover with a lid to allow it to wilt. The spinach will continue to soften further once the pasta is added, so don’t overcook it now.
7. Combine Pasta and Sauce: Gradually add the drained pasta shells to the cheese sauce, mixing gently to combine and achieve your preferred sauce-to-pasta ratio. Allow the pasta to stand in the sauce for a few minutes so the flavors meld and the pasta absorbs some sauce.

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Notes

• Shred cheeses from blocks for better melt and flavor rather than using pre-shredded cheese.
• Use medium pasta shells which hold the sauce well, but other tubular pasta shapes will also work.
• If tomato paste is not available or preferred, substitute with an additional tablespoon of flour for thickening.
• Reserve oil from sundried tomatoes to enhance flavor in the sauce.
• Monitor pasta cooking time carefully to avoid overcooking and maintain al dente texture.
• Frank’s hot sauce adds subtle tang without spiciness—optional to include based on preference.
• For a richer sauce, you can use whole milk instead of 1% milk.

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Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 5g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 55mg