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Craving a little luxury with minimal effort? This Tuscan mac and cheese delivers major comfort, rich gooey cheese, spinach, punches of sun-dried tomato, and sunshine-bright flavors. It’s perfect when you want weeknight comfort or something that feels restaurant-worthy without ever going out.
The first time I made this, I just wanted to jazz up my old mac and cheese game. Ever since, friends keep asking for it at potlucks. I always have to make a double batch now—it vanishes so fast.
Irresistible Ingredients
- Baby spinach: fresh and green, toss it in at the end for a boost of vitamins and a pop of color
- Parmesan cheese: sharp and umami, grate it up yourself for the boldest taste
- Mozzarella cheese: that stretchy melt everyone loves, shred it straight from the ball
- Cheddar cheese: the main cheesy base—stick with blocks for the best melt
- Sundried tomatoes: sweet and tangy, the ones in oil pack the most punch
- Tomato paste or extra flour: adds depth—tube stuff is super easy
- All-purpose flour: it’s the thickener—level off with a knife for accuracy
- Fresh garlic: always use fresh cloves for bold flavor—mince ‘em just before adding
- Oil from sundried tomatoes: don’t throw it out, use it for major tomato flavor
- Salted butter: forms the starter layer—use creamy, real-deal butter if you can
- Medium pasta shells: those cute little cups that catch way more cheese sauce—or swap for another short shape
- Red pepper flakes: gives a mild kick of heat
- Smoked paprika: adds gentle warmth and a smoky twist
- Onion powder garlic salt mustard powder parsley: background flavor bombs—grab a fresh jar if yours have been sitting around
- Dried oregano and basil: classic Italian vibes, pick leaves that still smell strong
- Hot sauce: a pop of brightness—something vinegary like Frank’s works great
- Heavy cream: makes things lush—fresh is always better when you can
- Milk one percent: creamy but not over the top—pick one that tastes good to you
Step-by-Step How-To
- Serve It Up Creamy:
- Ladle right into bowls while it’s hot to keep it super creamy and smooth. Add a shower of extra Parm if you’re feeling it.
- Mix in Spinach and Pasta:
- When your cheeses are all melted, pile in handfuls of spinach and cover for a bit to help it wilt fast. Add drained pasta little by little, stirring until the sauce clings just how you want. Remember, pasta slurps up sauce as it sits.
- Add Cheeses Gradually:
- Toss cheeses in one small handful at a time. Stir each in all the way before adding more. You’ll get that dreamy smoothness instead of a clumpy mess. Taste and see if you want more salt or heat.
- Simmer the Sauce:
- Keep things on a gentle bubble as you pour in your milk and cream, a tiny bit at a time while whisking. You’ll wind up with a rich thick sauce and zero lumps. Throw in chopped sun-dried tomatoes, then turn the heat down.
- Get Your Roux Started:
- Melt butter and a scoop of sun-dried tomato oil in a big pan over medium. Toss in minced garlic, stir for 2 minutes till your kitchen smells amazing but don’t let it brown. Add flour and tomato paste, stirring for a couple of minutes until it’s all thick and fragrant. Don’t rush—let it get golden and toasty.
- Cook the Pasta:
- Fill a big pot with water and bring it to a strong boil. Salt it heavily—about a tablespoon. Cook your pasta so it’s barely tender (al dente), set a timer so there’s no mush, then drain but do not rinse.
- Prep First:
- Before doing anything, get out all your ingredients. Shred cheeses straight from the block (worth it). Measure out liquids and set out your spices. Pat off sun-dried tomatoes and chop them small.
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I love tossing in fresh spinach for some crunch and color. It’s amazing how it turns dinner into a full meal in one pot. There was this one night my niece wanted a third bowl just to have extra “green mac”—couldn’t stop smiling about it all week.
How to Store Leftovers
Let any extra cool, then move to a tight container and chill for up to three days. Gently reheat in a saucepan or double boiler, stir every so often. If things get a little too thick, splash in some milk or a bit of the pasta water to bring back the creaminess. It’ll freeze for months, but you might want extra milk to stir in after thawing, since the sauce tightens up.
Swaps and Changes
Any pasta shape with nooks works—elbows, penne, or spiral ones like fusilli are all fair game. Change up the cheese with Monterey Jack, even Romano if you want it sharper. Out of sun-dried tomatoes? Try roasted red peppers for a fun switch. Want it lighter? Go for half and half or cut back on cheese a bit.
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Simple Serve Ideas
This mac is awesome with a crunchy salad on the side. Roasted veggies or garlic bread turn it into a real feast. Feeling extra? Add grilled chicken or sausage for more protein. For a bit of “wow,” sprinkle breadcrumbs on top and give it a quick broil until it’s golden and crispy.
Dreamy Tuscan Vibes
Leaning into the cheesy comfort of American classics with Italian touches—think sun-dried tomatoes and a medley of cheese. The spinach? Totally classic and just so easy. The best part? You get those deep, layered flavors without any fuss or long cooking.
Frequently Asked Questions
- → Which type of pasta is best for this dish?
Go for medium shells if you want loads of sauciness in every forkful. Macaroni, penne, farfalle, or fusilli are great too.
- → Can I use pre-shredded cheese?
You’ll get oozy, smooth results if you grate cheese yourself. Store-bought shreds have stuff that stops the cheese from melting just right.
- → How can I prevent the cheese sauce from turning grainy?
Let the base cool a little before stirring in your cheese and keep mixing. That way it stays nice and smooth.
- → Are there good substitutes for sundried tomatoes?
Roasted peppers or some sweet cherry tomatoes work too. Just know the taste will change up a bit.
- → What’s the best way to reheat leftovers?
Heat slow and low, or use a double boiler. Throw in some pasta water, broth or milk to make it creamy again.
- → Can I freeze this dish?
Yep! Pop it in a container and freeze for three months tops. Warm up with a bit more milk to get that smoothness back.