Creamy Tuscan Mac and Cheese

This Tuscan Mac and Cheese transforms ordinary pasta into a restaurant-worthy experience with its creamy three-cheese sauce, aromatic sundried tomatoes, and vibrant spinach. My family requests this elevated comfort food weekly, especially during our Sunday dinner gatherings.

I first created this recipe when trying to replicate a dish from our favorite Italian restaurant that closed down. After several attempts, this version not only matched but surpassed the original, becoming our new family tradition for special occasions.

Ingredients

• Pasta shells: Provide the perfect pockets for capturing the creamy sauce in every bite
• Sundried tomatoes: Add concentrated sweet-tangy flavor that elevates the entire dish
• Three cheese blend: Creates the ultimate creamy texture with complex flavor profiles
• Fresh spinach: Incorporates a nutritious element while complementing the rich sauce
• Italian seasonings: Transform ordinary mac and cheese into a Tuscan-inspired delight
• Tomato paste: Deepens the flavor profile and enhances the sauce's rich color

Step-by-Step Instructions

Prep Work:

Shred all cheeses from blocks rather than using pre-packaged shredded varieties. The anti-caking agents in packaged cheese prevent proper melting and affect flavor. Combine milk, cream, seasonings, and hot sauce in a measuring cup for easy pouring. Pat sundried tomatoes dry and dice them while reserving some oil for cooking.

Cook The Pasta:

Bring a large pot of water to a rolling boil before adding a generous tablespoon of kosher salt. This seasons the pasta from within. Cook pasta to al dente according to package directions, setting a timer to avoid mushiness. The pasta will continue cooking slightly when added to the hot sauce.

Create The Sauce Base:

Melt butter with reserved sundried tomato oil in a large skillet over medium heat. This oil imparts subtle tomato flavor throughout the dish. Add minced garlic and cook until fragrant but not browned, about two minutes. Sprinkle in flour and tomato paste, cooking while stirring continuously to create a roux that will thicken your sauce perfectly.

Build The Creamy Sauce:

Reduce heat to medium-low and slowly incorporate the milk mixture in small amounts, stirring constantly. This gradual addition prevents lumps and ensures a velvety smooth sauce. Add diced sundried tomatoes and allow the sauce to reach a gentle bubble before reducing heat to low for cheese addition.

Incorporate The Cheeses:

Add each cheese in small batches, allowing each addition to fully melt before adding more. This prevents clumping and ensures a silky texture. Keep the heat low during this process to prevent the proteins in the cheese from separating and creating a grainy texture.

Finish The Dish:

Add fresh spinach and cover briefly to allow it to wilt into the sauce. The residual heat will continue this process as you work. Drain pasta thoroughly and add it gradually to the sauce, allowing you to control the sauce-to-pasta ratio according to your preference.

Save

The quality of your cheese makes all the difference in this recipe. I discovered this when I splurged on a block of aged cheddar for a family gathering. The depth of flavor was so remarkable that I never returned to using pre-shredded cheese again. My grandmother, who rarely gave cooking compliments, asked for the recipe that night.

Storage And Reheating

Properly stored in an airtight container, this mac and cheese maintains its quality in the refrigerator for up to three days. For longer storage, portion into freezer-safe containers and freeze for up to three months. The key to successful freezing is cooling the pasta completely before transferring it to storage containers.

When reheating, my secret technique involves using a makeshift double boiler. Place the pasta in a heat-safe bowl over simmering water and stir occasionally until heated through. This gentle reheating method prevents the sauce from separating and maintains the creamy texture. Adding a small splash of milk while reheating helps restore the original creaminess.

Customization Options

Transform this already delicious dish by adding protein such as grilled chicken, Italian sausage, or crispy pancetta. For a seafood variation, sautéed shrimp pairs beautifully with the creamy sauce and sundried tomatoes. Vegetarians might enjoy adding roasted mushrooms for an earthy dimension.

For a lighter version, substitute whole milk for the heavy cream and reduce the cheese by one-fourth, adding a bit more seasoning to compensate. Alternatively, for special occasions, elevate the dish with truffle oil drizzled over the finished pasta or top with buttery toasted breadcrumbs for contrasting texture.

Serving Suggestions

Serve this Tuscan Mac and Cheese as a luxurious main course alongside a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity balance the richness of the pasta perfectly. For a complete Italian-inspired meal, pair with garlic bread and a glass of medium-bodied Sangiovese.

This dish shines at potlucks and family gatherings, as it holds well in a slow cooker on the warm setting for up to two hours. For an elegant presentation, transfer to a warmed serving bowl and garnish with fresh basil leaves and a light dusting of additional grated Parmesan just before serving.

Recipe FAQs

→ What's the best cheese to use for Tuscan Mac and Cheese?

For the best flavor and melt, use a combination of freshly grated cheeses from blocks rather than pre-shredded varieties. Recommended options include Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk low-moisture mozzarella, and Belgioioso Parmesan. Monterey Jack, Cheddar Jack, and Romano also work well in this dish.

→ Can I substitute the heavy cream and milk?

Yes! You can substitute the 2 cups of milk and 1 cup of heavy cream with 3 cups of half-and-half for similar creaminess and richness.

→ Why does the recipe call for hot sauce?

The hot sauce (such as Frank's) acts as a flavor enhancer that adds depth without making the dish spicy. It's a culinary secret that balances the richness of the cheese and cream without adding noticeable heat.

→ What's the best way to reheat leftover Tuscan Mac and Cheese?

For best results, reheat leftovers in a makeshift double boiler to restore the original creamy consistency. Adding a splash of reserved pasta water, milk, or chicken broth can help smooth out the sauce. Note that dairy-based sauces won't reheat exactly to their original texture, but these methods help significantly.

→ What pasta shapes work best for this dish?

Medium pasta shells are ideal as they catch the sauce in their curves, but many shapes work well including traditional macaroni, cavatappi, farfalle, fusilli, penne, and ziti. Choose shapes with ridges or curves that can hold the creamy sauce.

→ Why should I shred cheese from a block instead of using pre-shredded?

Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheese from a block melts better, creating a creamier sauce with superior flavor and texture.