Description
Looking for a cozy, rich, and soul-satisfying dish that’s perfect for both weeknights and holidays? Tuscan Mac and Cheese is a decadent, flavor-packed version of classic mac and cheese
Ingredients
For the pasta and sauce:
- 12 oz elbow macaroni or pasta of your choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Salt and pepper to taste
Cheeses:
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- 2 oz cream cheese (optional for added creaminess)
Tuscan additions:
- 1 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
- ½ cup sundried tomatoes (chopped)
- 1 tablespoon olive oil (for sautéing)
- Optional: red pepper flakes for a little heat
Instructions
Step 1: Cook the pasta
Boil water in a large pot and cook pasta until just al dente (about 1–2 minutes less than the package instructions). Drain and set aside.
Step 2: Sauté the spinach and sundried tomatoes
In a skillet, heat olive oil over medium heat. Add spinach and chopped sundried tomatoes. Cook for 2–3 minutes until the spinach is wilted and the tomatoes are softened. Remove from heat.
Step 3: Prepare the cheese sauce
In the same pot used for the pasta, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux. Slowly pour in milk and cream, whisking continuously to prevent lumps. Simmer for 4–5 minutes until slightly thickened.
Step 4: Add seasonings and cheese
Stir in garlic powder, onion powder, basil, oregano, thyme, salt, and pepper. Then add cream cheese, shredded cheddar, mozzarella, and parmesan. Stir until everything is fully melted and creamy.
Step 5: Combine everything
Fold in the sautéed spinach and sundried tomatoes. Add the cooked pasta and gently mix until everything is coated in the sauce.
Step 6: Optional — Broil for a golden top
Transfer to a baking dish, top with extra cheese, and broil for 3–5 minutes until golden and bubbly.
Notes
Use whole milk and heavy cream for a richer texture.
Drain spinach and sundried tomatoes well to avoid watery sauce.
Add pasta gradually and fold gently to coat evenly.
For extra flavor, add a pinch of nutmeg or red pepper flakes.
This dish can be served baked or stovetop-only based on preference.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
Keywords: Tuscan Mac and Cheese