Tuscan Mac and Cheese (Print Version)

Creamy pasta with a blend of three cheeses, spinach, and sundried tomatoes infused with Italian seasonings for a gourmet experience.

# Ingredients:

→ Sauce

01 - 2 cups 1% milk
02 - 1 cup heavy cream
03 - 1 teaspoon hot sauce (e.g., Frank's hot sauce)
04 - ½ teaspoon dried oregano
05 - ½ teaspoon dried basil
06 - ½ teaspoon onion powder
07 - ½ teaspoon garlic salt
08 - ½ teaspoon mustard powder
09 - ½ teaspoon dried parsley
10 - ¼ teaspoon smoked paprika
11 - 1 pinch red pepper flakes

→ Mac and Cheese

12 - 1 lb medium pasta shells (or alternative pasta like macaroni or penne)
13 - 2 tablespoons salted butter
14 - 1 tablespoon oil from sundried tomatoes
15 - 3 cloves garlic, minced
16 - 2 tablespoons flour
17 - 1 tablespoon tomato paste
18 - 10 oz sundried tomatoes, diced
19 - 2 cups shredded cheddar cheese
20 - ½ cup shredded mozzarella cheese
21 - ¼ cup shredded Parmesan cheese
22 - 2 cups packed baby spinach (whole or roughly chopped)

# Steps to Follow:

01 - Shred the cheese from a block for optimal melting. Combine milk, heavy cream, hot sauce, and seasonings in a large measuring cup with a spout and set aside. Reserve 1 tablespoon of oil from sundried tomatoes. Pat sundried tomatoes dry, dice, and set aside. Measure remaining ingredients before beginning.
02 - Bring a large pot of water to a boil. Once boiling, generously salt the water (about 1 tablespoon kosher salt). Cook the pasta to al dente as per package instructions and drain.
03 - In a large high-walled skillet, melt the butter with the reserved sundried tomato oil over medium heat. Add minced garlic and cook for 2 minutes. Stir in the flour and tomato paste, cooking for 1-2 minutes. Lower the heat to medium-low and slowly pour in the milk and cream mixture in small increments, stirring constantly to maintain a smooth texture.
04 - Add diced sundried tomatoes and bring the sauce to a gentle bubble. Lower heat to simmer and gradually stir in the cheddar, mozzarella, and Parmesan cheeses in small portions to ensure smooth melting. Add the spinach and cover the skillet to allow it to wilt.
05 - Add the cooked and drained pasta to the cheese sauce gradually, stirring to coat. Adjust the sauce-to-pasta ratio to your preference. Allow the mixture to stand for a few minutes to let the pasta absorb the sauce.
06 - Plate the prepared mac and cheese immediately. Garnish with additional cheese or parsley if desired.

# Additional Notes:

01 - Shred cheese from a block for better melting and flavor compared to pre-shredded cheese.
02 - Hot sauce enhances the flavor but does not make the dish spicy.
03 - Using a makeshift double boiler to reheat leftovers helps restore the original creamy consistency.