Description
This Creamy Tuscan Mac and Cheese is a delightful twist on the classic comfort food, featuring a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses combined with sun-dried tomatoes and fresh baby spinach. The sauce is luscious and velvety, made from a homemade roux and creamy milk mixture, creating a perfect balance of flavors and textures that make for a hearty and satisfying meal.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni (or shells)
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 the pasta: Boil the elbow macaroni in salted water until al dente, then drain and set aside for later use.
- Sauté garlic: In a skillet over medium heat, melt the butter and add the minced garlic, cooking for about 30 seconds until fragrant but not browned.
- Make the roux: Whisk in the all-purpose flour to the melted butter and garlic mixture, cooking for 1 to 2 minutes to eliminate the raw flour taste and form a smooth paste.
- Add dairy: Gradually pour in the whole milk and heavy cream, whisking continuously until the sauce becomes smooth and thickens, which takes about 3 to 5 minutes. Season with salt, pepper, and Italian seasoning to taste.
- Incorporate cheeses: Reduce the heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until they are fully melted and the sauce is creamy.
- Add sun-dried tomatoes and spinach: Mix in the chopped sun-dried tomatoes and baby spinach, cooking just until the spinach wilts and combines with the cheesy sauce.
- Combine pasta and sauce: Add the cooked macaroni to the skillet and stir well to coat the pasta evenly with the creamy Tuscan cheese sauce.
- Optional broil: For a golden crust, transfer the mac and cheese to a baking dish, top with additional Parmesan cheese, and broil for 2 to 3 minutes until bubbly and golden on top. Garnish with chopped parsley before serving.
Notes
- Ensure not to overcook the pasta; it should be just al dente to maintain texture in the final dish.
- You can substitute the elbow macaroni with shells or cavatappi for different shapes.
- Use whole milk and heavy cream for the creamiest sauce; lower-fat alternatives may result in a thinner sauce.
- Broiling step is optional but adds a lovely cheesy crust and texture contrast.
- Add fresh herbs like basil or thyme for additional Tuscan flair.
- Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop or microwave.
