Tuscan Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 people
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Calories
642 kcal
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Course
Main Course
Tuscan Mac and Cheese
Description
This recipe starts by cooking pasta shells to al dente and preparing a cheese sauce made from butter, oil, garlic, flour, and tomato paste. The sauce base incorporates milk, heavy cream, and a mix of herbs including oregano, basil, parsley, and smoked paprika. Hot sauce adds subtle flavor without heat. The sundried tomatoes are dried but rehydrated in oil, then diced and folded in along with shredded cheeses that have been freshly grated for better melting and taste.
The combination results in a thick, creamy sauce that clings to the pasta shells, with bursts of tomato and herb flavors throughout. Baby spinach adds freshness and color. The recipe suggests various pasta and cheese options, emphasizing freshly shredded cheese to avoid graininess.
This dish stores well in the refrigerator for up to three days and can be frozen for longer-term storage. Reheating is recommended over a double boiler or with added liquid to restore sauce consistency. The recipe advises seasoning pasta water well and timing cooking carefully to avoid overcooked pasta.
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 oregano
- ½ teaspoon basil
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon mustard powder
- ½ teaspoon parsley
- ¼ teaspoon smoked paprika
- 1 pinch red pepper flakes
Mac and Cheese
- 1 lb. pasta shells see notes, medium
- 2 tablespoons butter salted
- 1 tablespoon neutral cooking oil from the sundried tomatoes, generic cooking oil
- 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 baby spinach whole or roughly chopped, packed
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
- Shred cheese from blocks for better melt and flavor compared to pre-shredded cheese.
- A variety of pasta shapes can be used, including shells, macaroni, cavatappi, or penne.
- Use high-quality cheese brands like Cracker Barrel cheddar and Belgioioso Parmesan for best results.
- Reheat leftovers in a double boiler or with added pasta water or milk to smooth the sauce.
- Tomato paste tubes (such as Mutti brand) make measuring easier and reduce waste.
- Hot sauce adds flavor but not noticeable heat; Frank’s hot sauce is recommended.
- This recipe makes 8 servings and stores in the refrigerator for up to 3 days or can be frozen for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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