Tuscan Mac and Cheese

This restaurant-quality Tuscan Mac and Cheese recipe has a creamy 3-cheese sauce with spinach, sundried tomatoes, and Italian seasonings!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 642kcal

2 cups milk I use 1%
1 cup heavy cream
1 teaspoon hot sauce doesn’t make it spicy. I use Frank’s hot sauce.
½ teaspoon EACH: oregano, basil, onion powder, garlic salt, mustard powder, parsley
¼ teaspoon smoked paprika
1 pinch red pepper flakes

Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brands of cheese that I use.
Combine the milk, heavy cream, hot sauce, and seasonings in a large measuring cup with a spout and set aside.
Reserve 1 tbsp of oil from the sundried tomatoes. Pat sundried tomatoes dry, dice, and set aside.
Measure out remaining ingredients before beginning.

Begin boiling a pot of water for the pasta. Generously salt the pasta water once a boil is reached. (I use about 1 tbsp. Kosher salt.)
Boil the pasta to al dente according to package instructions. Set a timer to avoid overcooking.

Meanwhile, add the butter and oil to a large high-walled skillet over medium heat. Add the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 1-2 minutes.
Reduce heat to medium-low and slowly add the milk/heavy cream mixture in small splashes, stirring continuously. Doing this slowly ensures that the roux stays intact and that the sauce is thick.
Add the sundried tomatoes. Bring to a gentle bubble, then reduce heat to low.
Gradually stir in the cheese, adding small amounts at a time to ensure it melts well.
Once the cheese is incorporated, add the spinach and cover the skillet to allow it to wilt. It will continue to wilt more as the pasta is added/incorporated.
Drain the pasta and add it to the sauce. Stir to combine, the pasta will continue to absorb the sauce as it stands.

Pro Tips:

Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including traditional Macaroni, Cavatappi, Farfalle, Fusilli, Penne, and Ziti.
Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk low moisture mozzarella, and Belgioioso Parmesan, for this recipe. Any combination of those cheeses along with Monterey Jack, Cheddar Jack, and Romano are great in this recipe.
Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
Hot Sauce: The hot sauce is used as a flavor enhancer and can't be tasted outright, I use Frank's Hot Sauce.
3 cups of half and half can be used instead of milk/heavy cream if needed.

Storing/Reheating:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Dairy based sauces don't reheat back exactly to their original consistency, but my tip below helps!
I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
Adding a little reserved pasta water to leftover pasta helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water.

The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.