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Tuscan Mac and Cheese with Spinach, Sundried Tomatoes, and Three-Cheese Cream Sauce Recipe

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4 from 271 reviews

This creamy Tuscan Mac and Cheese features a luscious blend of three cheeses combined with fresh spinach and flavorful sundried tomatoes, all infused with Italian herbs and spices. Prepared on the stovetop, this comforting dish offers a gourmet twist on classic mac and cheese with vibrant Mediterranean flavors, perfect for a hearty family meal or a cozy dinner.

Ingredients

Sauce

  • 2 cups milk (1% fat)
  • 1 cup heavy cream
  • 1 teaspoon 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 medium pasta shells
  • 2 tablespoons salted butter
  • 1 tablespoon oil reserved from the sundried tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste (or additional 1 tablespoon flour if needed)
  • 10 oz sundried tomatoes, patted dry and diced
  • 2 cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 2 cups packed baby spinach, whole or roughly chopped

Instructions

  1. Prep Work: Shred your cheeses from blocks for better melting and flavor. In a large measuring cup, combine milk, heavy cream, hot sauce, oregano, basil, onion powder, garlic salt, mustard powder, parsley, smoked paprika, and red pepper flakes; set aside. Reserve 1 tablespoon of oil from the sundried tomatoes, then pat the tomatoes dry and dice. Measure all other ingredients before cooking begins.
  2. Prepare the Pasta: Bring a large pot of water to a boil and generously salt with about 1 tablespoon of kosher salt. Cook the pasta shells to al dente as per package instructions, then drain and set aside, carefully timing to avoid overcooking.
  3. Make the Cheese Sauce: In a large high-walled skillet over medium heat, melt the butter and reserved sundried tomato oil. Add the minced garlic and sauté for 2 minutes until fragrant. Stir in the flour and tomato paste, cooking continuously for 1-2 minutes to form a roux.
  4. Add Liquid and Tomatoes: Reduce heat to medium-low. Slowly incorporate the milk and cream mixture in small splashes while stirring constantly, ensuring the sauce thickens without breaking the roux. Stir in the diced sundried tomatoes, bringing the sauce to a gentle simmer, then reduce the heat to low.
  5. Melt the Cheese: Gradually add the shredded cheddar, mozzarella, and Parmesan cheeses in small portions, stirring continuously to allow full melting and a smooth, creamy sauce.
  6. Add Spinach and Combine: Stir in the baby spinach and cover the skillet to wilt. Once wilted, slowly fold in the cooked pasta, mixing gently to achieve your preferred sauce-to-pasta balance. The pasta will absorb some of the sauce as it stands, intensifying flavors.

Notes

  • Grating cheese from blocks yields superior melt and flavor compared to pre-shredded options.
  • If you don’t have tomato paste, use an extra tablespoon of flour to thicken the sauce.
  • Use medium pasta shells to hold the creamy sauce well.
  • For added richness, feel free to add more heavy cream or cheese.
  • Adjust seasonings to taste, especially the hot sauce and red pepper flakes, to suit your spice preference.

Find it online: https://flavorspath.com/tuscan-mac-and-cheese-with-spinach-sundried-tomatoes-and-three-cheese-cream-sauce-recipe/