Tuscan Mac and Cheese
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
8 people
-
Calories
642 kcal
-
Course
Main Course
Tuscan Mac and Cheese
Report
This restaurant-quality Tuscan Mac and Cheese recipe has a creamy 3-cheese sauce with spinach, sundried tomatoes, and Italian seasonings!
Share:
Ingredients
Sauce
- 2 cups milk I use 1%
- 1 cup heavy cream
- 1 teaspoon hot sauce doesn’t make it spicy. I use Frank’s hot sauce.
- ½ teaspoon EACH: oregano, basil, onion powder, garlic salt, mustard powder, parsley
- ¼ teaspoon smoked paprika
- 1 pinch red pepper flakes
Mac and Cheese
- 1 lb. medium pasta shells see notes
- 2 tablespoons salted butter
- 1 tablespoon oil from the sundried tomatoes
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 tablespoon tomato paste or 1 additional tbsp flour if needed.
- 10 oz. sundried tomatoes
- 2 cups cheddar cheese shredded. See notes for cheese options.
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese shredded
- 2 cups packed baby spinach whole or roughly chopped
Add to Shopping List
Instructions
Prep Work
- Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brands of cheese that I use.
- Combine the milk, heavy cream, hot sauce, and seasonings in a large measuring cup with a spout and set aside.
- Reserve 1 tbsp of oil from the sundried tomatoes. Pat sundried tomatoes dry, dice, and set aside.
- Measure out remaining ingredients before beginning.
Prepare the Pasta
- Begin boiling a pot of water for the pasta. Generously salt the pasta water once a boil is reached. (I use about 1 tbsp. Kosher salt.)
- Boil the pasta to al dente according to package instructions. Set a timer to avoid overcooking.
Make the Cheese Sauce
- Meanwhile, add the butter and oil to a large high-walled skillet over medium heat. Add the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 1-2 minutes.
- Reduce heat to medium-low and slowly add the milk/heavy cream mixture in small splashes, stirring continuously. Doing this slowly ensures that the roux stays intact and that the sauce is thick.
- Add the sundried tomatoes. Bring to a gentle bubble, then reduce heat to low.
- Gradually stir in the cheese, adding small amounts at a time to ensure it melts well.
- Once the cheese is incorporated, add the spinach and cover the skillet to allow it to wilt. It will continue to wilt more as the pasta is added/incorporated.
- Drain the pasta and gradually add it to the sauce until your desired sauce-to-pasta ratio is obtained. The pasta will continue to absorb the sauce as it stands.
Notes
- Pro Tips:
- Storing/Reheating:
- The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.
- Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including traditional Macaroni, Cavatappi, Farfalle, Fusilli, Penne, and Ziti.
- Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk low moisture mozzarella, and Belgioioso Parmesan, for this recipe. Any combination of those cheeses along with Monterey Jack, Cheddar Jack, and Romano are great in this recipe.
- Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Hot Sauce: The hot sauce is used as a flavor enhancer and can't be tasted outright, I use Frank's Hot Sauce.
- 3 cups of half and half can be used instead of milk/heavy cream if needed.
- 📘 Find this recipe on page 197 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Dairy based sauces don't reheat back exactly to their original consistency, but my tip below helps!
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- Adding a little reserved pasta water to leftover pasta helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water.
Nutrition Information
Show Details
Calories
642kcal
(32%)
Carbohydrates
70g
(23%)
Protein
25g
(50%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
85mg
(28%)
Sodium
704mg
(29%)
Potassium
1566mg
(45%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Vitamin A
2060IU
(41%)
Vitamin C
17mg
(19%)
Calcium
420mg
(42%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 704mg | 29% |
| Potassium | 1566mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 2060IU | 41% |
| Vitamin C | 17mg | 19% |
| Calcium | 420mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
