Tuscan Mac and Cheese Recipe

I absolutely love sharing this Tuscan Mac and Cheese Recipe because it’s unlike your typical mac and cheese — this one bursts with rich flavors from sun-dried tomatoes, fragrant herbs, and a luscious cheese sauce that’s cozy, creamy, and just a little bit indulgent. Whenever I make this, it feels like I’ve brought a little piece of Tuscany right into my kitchen, perfect for a comforting weeknight dinner or impressing friends at a casual get-together.

You’ll find that the combination of sharp cheddar, melty mozzarella, and nutty Parmesan, paired with the subtle heat from a touch of hot sauce and warm smokiness from smoked paprika, makes every bite a delight. Plus, the baby spinach adds a pop of color and freshness that keeps it from feeling too heavy — it’s a crowd-pleaser that you’ll keep coming back to!

this …

Ingredients You’ll Need

These ingredients come together like a dream, with cheeses that melt beautifully and herbs that add depth. Remember, the oil from the sun-dried tomatoes is like liquid gold here—it really boosts the flavor!

• Milk: I prefer 1% milk for a balance of creaminess without heaviness.
• Heavy cream: Gives the sauce that luxurious texture, don’t skip it!
• Hot sauce: I use Frank’s for flavor, not heat—it adds a subtle zing.
• Oregano, Basil, Onion Powder, Garlic Salt, Mustard Powder, Parsley: These herbs and spices layer in classic Tuscan flavors.
• Smoked paprika: Adds a gentle smokiness that you’ll notice pleasantly.
• Red pepper flakes: Just a pinch to brighten up the sauce.
• Medium pasta shells: Perfect for catching all that cheesy goodness inside.
• Salted butter: For richness and to start the sauce base.
• Oil from the sundried tomatoes: Flavor-packed, so don’t toss it out!
• Garlic: Freshly minced for that aromatic punch.
• Flour: Helps thicken the sauce into a silky roux.
• Tomato paste: Optional if your flour amount feels off — adds depth and a subtle tang.
• Sundried tomatoes: Chewy, flavorful, and utterly delicious.
• Cheddar cheese: I like extra sharp cheddar for a punch of flavor.
• Mozzarella cheese: Adds gooeyness and stretch.
• Parmesan cheese: Nutty and salty, it rounds out the cheese blend perfectly.
• Baby spinach: Adds freshness and balances the richness.

Variations

I love encouraging friends to personalize this Tuscan Mac and Cheese Recipe — it’s flexible enough to handle all sorts of swaps and additions depending on what you have in your pantry or your family’s preferences.

• Vegetarian variation: This recipe is already veggie-friendly with spinach and sun-dried tomatoes, but you can skip any meat add-ins if you usually include them elsewhere.
• Non-dairy option: Use a plant-based milk and vegan cheese substitutes; just be sure to adjust the thickening a bit to get the right texture.
• Extra veggies: Mushrooms, roasted red peppers, or artichokes blend well for a more loaded mac and cheese.
• Spice it up: Add a pinch more red pepper flakes or a dash of cayenne if you enjoy a little heat.

How to Make Tuscan Mac and Cheese Recipe

Step 1: Prep Your Ingredients Like a Pro

This step makes the whole process smooth. I always shred my cheese fresh from the block because it melts so much better than pre-shredded bags—you’ll notice a creamier sauce every time. Then, combine your milk, cream, hot sauce, and all those lovely herbs and spices in a pouring jug to have it ready to go. Don’t forget to pat your sun-dried tomatoes dry and dice them; those little flavor bombs really shine in the sauce.

Step 2: Cook the Pasta to Al Dente Perfection

Bring a big pot of water to a rolling boil and salt it generously — I use around a tablespoon of kosher salt. This is your chance to season from the inside out, trust me! Boil your pasta shells until just al dente, then drain and set aside. Timing here is key; overcooked pasta turns mushy once mixed with the sauce, so keep a close eye and set a timer.

Step 3: Build the Flavorful Cheese Sauce

In a large skillet, melt butter with the oil reserved from your sun-dried tomatoes over medium heat. Toss in the minced garlic and let it sauté gently for about 2 minutes — you want it fragrant but not browned. Stir in the flour and tomato paste, cooking for another 1-2 minutes; this creates a roux that thickens your sauce beautifully. Reduce the heat to medium-low, then slowly whisk in the milk and cream mixture in small splashes — this gradual addition keeps your sauce smooth and luscious without lumps.

Step 4: Add Sun-dried Tomatoes and Cheese to the Sauce

Once the sauce gently bubbles, stir in those delicious diced sun-dried tomatoes. Lower the heat, then start adding your shredded cheeses a little at a time, stirring constantly so each handful melts perfectly before adding the next. This slow incorporation avoids graininess and helps the sauce come together silky smooth.

Step 5: Wilt the Spinach and Combine Pasta

Add the baby spinach to the sauce and cover the skillet to let it wilt — this adds color and freshness that balances the cheese’s richness. When the spinach has softened, gradually mix in your drained pasta shells until every little shell is coated in that vibrant, cheesy Tuscan sauce. Remember, the pasta will soak up some sauce as it sits, so it’s okay if your mixture looks a little loose at first.

How to Serve Tuscan Mac and Cheese Recipe

Garnishes

I love topping this with a sprinkle of extra Parmesan and a few fresh basil leaves for color and a fresh herbal brightness that pops against the creamy sauce. Sometimes I add a little drizzle of extra virgin olive oil or a sprinkle of toasted pine nuts for some crunch and richness.

Side Dishes

This dish pairs wonderfully with a simple arugula salad tossed with lemon vinaigrette to cut through the richness. For something warmer, roasted vegetables like asparagus or Brussels sprouts make fantastic companions, adding a touch of earthiness.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins topped with a golden Parmesan crust and fresh herbs right before serving — it feels extra fancy but is surprisingly easy. Another favorite is to serve it in a hollowed-out sourdough bread bowl, turning it into a rustic, shareable feast that always wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge, where it stays good for up to 3 days. I’ve found that storing it properly keeps the cheese sauce tasting fresh without drying out or separating too much.

Freezing

This Tuscan Mac and Cheese Recipe freezes beautifully if you want to prepare in advance. Freeze it in portions using freezer-safe containers or bags, and it lasts for up to 3 months. Just remember that dairy-based sauces can shift in texture once thawed, but a gentle reheat usually brings it back.

Reheating

I reheat mine using a makeshift double boiler on the stovetop, stirring gently to warm it through without scorching. Adding a splash of reserved pasta water or milk restores the sauce’s creamy consistency and prevents it from drying out or becoming grainy.

FAQs

Final Thoughts

Making this Tuscan Mac and Cheese Recipe has become one of my go-to ways to combine comfort food with a little extra flair. I love how it feels special without being complicated or fussy — it’s just the right kind of cozy for weeknights or sharing with friends. If you want a mac and cheese that’s full of bold flavor, creamy texture, and a hint of Italian sunshine, give this one a try—you’ll be so glad you did!

Print