Tuscan Mac and Cheese

Why You’ll Love This Recipe

This isn’t your average mac and cheese. Tuscan Mac and Cheese takes everything you love about the classic—gooey cheese, tender pasta, creamy sauce—and elevates it with a burst of Italian-inspired ingredients. The sun-dried tomatoes add a tangy bite, garlic and herbs bring depth, and fresh spinach balances everything with a pop of green. It’s easy enough for a weeknight but impressive enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or pasta of choice
• Butter
• Garlic (minced)
• All-purpose flour
• Whole milk
• Heavy cream
• Shredded mozzarella cheese
• Freshly grated Parmesan cheese
• Cream cheese (optional, for extra creaminess)
• Sun-dried tomatoes (chopped, packed in oil and drained)
• Fresh spinach (chopped)
• Italian seasoning
• Salt and black pepper
• Optional: crushed red pepper flakes for heat

Directions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
3. Stir in flour to make a roux. Cook for 1–2 minutes, stirring constantly.
4. Slowly whisk in milk and heavy cream until smooth.
5. Add mozzarella, Parmesan, and cream cheese (if using), stirring until melted and creamy.
6. Stir in Italian seasoning, salt, pepper, and red pepper flakes (if using).
7. Add sun-dried tomatoes and spinach, stirring until spinach wilts.
8. Fold in the cooked pasta and stir until well combined.
9. Serve hot, or transfer to a baking dish and broil for 2–3 minutes for a golden top.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add protein: Stir in grilled chicken, Italian sausage, or shrimp for a more filling main dish.
• Make it baked: Transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15–20 minutes.
• Use different pasta: Cavatappi, penne, or shells all work beautifully.
• Try other cheeses: Fontina, provolone, or Gouda can add extra creaminess and flavor.
• Make it spicy: Add more red pepper flakes or a dash of hot sauce for heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of milk or cream and microwave in short intervals, stirring in between.
You can also reheat on the stovetop over low heat, stirring frequently until warmed through.
Freezing is not recommended, as the sauce may separate when thawed.

FAQs

Can I use jarred sun-dried tomatoes?

Yes, use oil-packed sun-dried tomatoes and drain them before chopping for the best flavor and texture.

What kind of pasta works best?

Elbow macaroni is traditional, but any short pasta like penne, cavatappi, or shells works well.

Can I make this ahead of time?

Yes, prepare the mac and cheese and refrigerate. Reheat gently on the stove or in the oven before serving.

Is cream cheese necessary?

No, but it adds extra creaminess. You can leave it out or substitute with more mozzarella.

Can I add meat to this recipe?

Absolutely—grilled chicken, pancetta, or crispy bacon are great additions.

How do I keep the sauce from becoming grainy?

Use freshly shredded cheese and avoid overheating the sauce once the cheese is added.

Is this recipe vegetarian?

Yes, as long as you use vegetarian cheeses and check your sun-dried tomatoes for added meats or anchovies.

Can I make this without flour?

You can skip the roux and simply melt the cheeses into the cream and milk mixture, though the sauce may be thinner.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding.

What can I serve with Tuscan Mac and Cheese?

It pairs well with a fresh green salad, garlic bread, or roasted vegetables.

Conclusion

Tuscan Mac and Cheese is a flavorful, indulgent dish that’s sure to impress. With creamy cheese, tender pasta, and bold Mediterranean-inspired ingredients, it offers a gourmet twist on a comfort food favorite. Whether you serve it as a side or a main, it’s a dish you’ll find yourself making again and again.

Tuscan Mac and Cheese

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Tuscan Mac and Cheese is a creamy, elevated twist on the classic dish, featuring sun-dried tomatoes, spinach, garlic, and Italian cheeses for a Mediterranean-inspired flavor that’s comforting and elegant.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni or pasta of choice
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 3/4 cup freshly grated Parmesan cheese
• 4 oz cream cheese (optional, for extra creaminess)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 2 cups fresh spinach, chopped
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Optional: 1/4 tsp crushed red pepper flakes

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Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Stir in flour to create a roux and cook for 1–2 minutes, stirring constantly.
4. Gradually whisk in milk and heavy cream until smooth. Simmer until slightly thickened.
5. Add mozzarella, Parmesan, and cream cheese (if using), stirring until melted and smooth.
6. Stir in Italian seasoning, salt, pepper, and red pepper flakes (if using).
7. Add sun-dried tomatoes and spinach; cook until spinach is wilted.
8. Fold in cooked pasta until fully coated with sauce.
9. Serve immediately, or transfer to a baking dish and broil for 2–3 minutes for a golden top.

Notes

• Use freshly grated cheese to avoid grainy sauce.
• Add cooked chicken, pancetta, or shrimp for extra protein.
• Substitute frozen spinach (thawed and drained) if fresh is unavailable.
• Make it baked by topping with breadcrumbs and baking at 375°F for 15–20 minutes.
• Use pasta like penne, shells, or cavatappi for a different texture.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 5g
• Sodium: 620mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 90mg