Description
This Tuscan Mac and Cheese combines creamy cheddar, mozzarella, and Parmesan cheeses with a savory blend of sundried tomatoes, garlic, and aromatic herbs. The sauce is enriched with milk, heavy cream, and a subtle touch of hot sauce to enhance flavor without spiciness. Baby spinach adds a fresh, vibrant note, making this dish a comforting yet elevated take on classic mac and cheese.
Ingredients
Units
Scale
Sauce
- 2 cups milk (1%)
- 1 cup heavy cream
- 1 teaspoon hot sauce (Frank’s, for flavor enhancement)
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon parsley
- 1/4 teaspoon smoked paprika
- 1 pinch red pepper flakes
Mac and Cheese
- 1 lb medium pasta shells (e.g., Colavita Shells)
- 2 tablespoons salted butter
- 1 tablespoon oil from sundried tomatoes
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste (or 1 additional tbsp flour if needed)
- 10 oz sundried tomatoes, patted dry and diced
- 2 cups shredded cheddar cheese (Cracker Barrel Extra Sharp Yellow Cheddar recommended)
- 1/2 cup shredded mozzarella cheese (Dragone whole milk low moisture recommended)
- 1/4 cup shredded Parmesan cheese (Belgioioso recommended)
- 2 cups packed baby spinach (whole or roughly chopped)
Instructions
- Prep Work: Shred the cheeses from blocks for better melting and flavor. Combine milk, heavy cream, hot sauce, and all the dried herbs and spices in a large measuring cup and set aside. Reserve 1 tablespoon of oil from the sundried tomatoes, pat the tomatoes dry, dice them, and set aside. Measure out all other ingredients before starting.
- Prepare the Pasta: Bring a large pot of water to a boil and generously salt it with about 1 tablespoon kosher salt. Cook the pasta shells to al dente according to the package instructions. Set a timer to avoid overcooking. Drain the pasta once done.
- Make the Cheese Sauce: In a large, high-walled skillet over medium heat, melt the butter with the reserved sundried tomato oil. Add minced garlic and cook for 2 minutes until fragrant. Stir in the flour and tomato paste and cook for another 1-2 minutes, stirring continuously to form a roux.
- Incorporate the Dairy and Seasonings: Reduce heat to medium-low and gradually add the milk and cream mixture in small splashes, stirring constantly to create a smooth, thick sauce without lumps. Avoid adding the milk too quickly to keep the roux intact. Add the diced sundried tomatoes and bring the sauce to a gentle simmer, then reduce heat to low.
- Add Cheeses and Spinach: Gradually stir in the shredded cheeses in small batches, ensuring each is fully melted before adding more. Once all cheese is incorporated, add the baby spinach and cover the skillet to allow it to wilt gently.
- Combine Pasta and Sauce: Add the drained pasta gradually to the cheese sauce, stirring to achieve your preferred sauce-to-pasta ratio. The pasta will continue to soak up the sauce as it stands, making it perfectly creamy and flavorful. Serve warm.
Notes
- Use medium pasta shells such as Colavita Shells or substitute with macaroni, cavatappi, farfalle, fusilli, penne, or ziti as preferred.
- Grate cheese fresh from blocks for optimal melt and taste; recommended brands are Cracker Barrel Extra Sharp Cheddar, Dragone mozzarella, and Belgioioso Parmesan. Other suitable cheeses include Monterey Jack, Cheddar Jack, and Romano.
- Keep the sauce base temperature moderate when adding cheese to prevent dairy separation and graininess.
- I use Mutti tomato paste tubes for easy measurement of smaller amounts.
- Frank’s Hot Sauce is added only as a flavor enhancer; it does not add spiciness.
- If desired, substitute the combined milk and heavy cream with 3 cups of half and half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers gently in a double boiler setup, adding reserved pasta water, milk, or chicken broth to restore creamy consistency.
- This recipe is featured on page 197 of the cookbook “Let’s Eat!”
Nutrition
- Serving Size: 1/8 of recipe (~1 cup)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 65 mg
