Description
This Creamy Tuscan Mac and Cheese is a rich, comforting dish featuring tender elbow macaroni bathed in a luscious three-cheese sauce with sun-dried tomatoes and fresh baby spinach. The recipe combines sharp cheddar, mozzarella, and Parmesan cheeses alongside a silky roux-based sauce infused with Italian seasoning and garlic. It can be served as a creamy stovetop dish or finished under the broiler for a golden, bubbly top, making it perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni (or shells)
Cheese Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Add-ins
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 cups baby spinach
Optional Garnish
- More Parmesan cheese
- Chopped parsley
Instructions
- Cook Pasta: Boil salted water and cook the elbow macaroni until al dente, usually about 8-10 minutes. Drain the pasta well and set aside to be mixed later with the sauce.
- Sauté Garlic: In a medium skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Whisk in the all-purpose flour to the butter and garlic mixture and cook for 1 to 2 minutes. This forms the roux that will thicken the sauce.
- Add Dairy and Thicken: Gradually pour in the whole milk and heavy cream while whisking continuously until the mixture is smooth. Continue cooking for 3 to 5 minutes until the sauce thickens. Season with salt, pepper, and Italian seasoning to taste.
- Melt Cheeses: Reduce the heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheese. Mix until all cheeses have melted smoothly into the sauce.
- Add Vegetables: Stir the chopped sun-dried tomatoes and baby spinach into the cheese sauce. Cook just until the spinach wilts, which should take a few minutes.
- Combine Pasta and Sauce: Add the cooked macaroni back into the skillet. Stir well to coat the pasta evenly with the creamy Tuscan cheese sauce.
- Optional Broil: For a golden, bubbly finish, transfer the mac and cheese to a baking dish. Top with extra Parmesan cheese and broil for 2-3 minutes until the top is lightly browned. Garnish with chopped parsley before serving.
Notes
- Use sharp cheddar for a pronounced cheesy flavor; mild cheddar can be used but will be less intense.
- Oil-packed sun-dried tomatoes add a rich, tangy sweetness; dry-packed tomatoes can be rehydrated and used instead.
- To make the dish lighter, you can substitute whole milk with 2% milk and reduce or omit the heavy cream.
- Broiling the dish is optional but adds a delightful crispy cheese topping.
- Spinach should be added last and wilted only briefly to maintain its bright green color and nutrients.
