Tuscan Mac and Cheese is a rich, creamy twist on the classic comfort food, featuring a luxurious cheese sauce with garlic, sun-dried tomatoes, spinach, and Italian herbs. It’s a cozy yet elevated dish that brings the flavors of Tuscany straight to your table in every velvety, cheesy bite.
Tuscan Mac and Cheese is the ultimate comfort dish with sun-dried tomatoes, baby spinach, and three cheeses in a creamy herb sauce over tender shells. So dreamy!
Why This Tuscan Mac and Cheese Is the Best
- Ultra Creamy Cheese Sauce: Made with a blend of cheeses and seasoned to perfection.
- Burst of Flavor from Sun-Dried Tomatoes: Adds tangy richness that balances the creaminess.
- Fresh Spinach Stirred In: For color, nutrition, and a slight earthiness.
- Garlicky and Herb-Infused: Italian seasoning and garlic make the sauce irresistible.
- Comforting with a Gourmet Twist: Familiar yet full of Mediterranean character.
Perfect for Any Occasion
Whether you’re hosting a dinner or just craving something warm and indulgent, Tuscan Mac and Cheese fits the mood. It’s great for weeknights, potlucks, or as a flavorful side dish at any gathering.
Ingredient Notes
Sauce:
- Milk (1%): Creates a creamy, light base for the sauce, keeping it smooth and pourable.
- Heavy Cream: Adds richness and velvety texture, enhancing the indulgent feel of the cheese sauce.
- Hot Sauce: Adds a subtle tang that brightens the sauce without adding heat, enhancing depth of flavor.
- Oregano, Basil, Onion Powder, Garlic Salt, Mustard Powder, Parsley: This herb and spice blend brings classic Tuscan-inspired seasoning, layering earthy, savory, and aromatic notes into the sauce.
- Smoked Paprika: Introduces a hint of smoky warmth that complements the creamy and cheesy elements.
- Red Pepper Flakes: Adds a gentle touch of heat to balance the richness without overwhelming the dish.
Mac and Cheese:
- Medium Pasta Shells: Ideal for catching every drop of the cheesy, creamy sauce in their curves, delivering maximum flavor in every bite.
- Salted Butter: Creates a flavorful base for the roux and enhances the richness of the final sauce.
- Oil from the Sundried Tomatoes: Infuses the sauce with a deep, savory tomato flavor, giving the dish extra Tuscan character.
- Garlic: Adds an aromatic, savory punch that pairs beautifully with the tomatoes and cheese.
- Flour: Helps form the roux, thickening the sauce to a perfect creamy consistency.
- Tomato Paste: Deepens the umami and tomato flavor, amplifying the sun-dried tomatoes.
- Sundried Tomatoes: Bring intense sweet-tart flavor and chewy texture, infusing the dish with rustic Tuscan flair.
- Cheddar Cheese: Melts into a sharp, creamy base for the sauce, providing bold, classic mac and cheese flavor.
- Mozzarella Cheese: Adds stretch and creaminess for that irresistible cheesy pull.
- Parmesan Cheese: Brings salty, nutty depth and enhances the flavor complexity of the cheese blend.
- Baby Spinach: Adds freshness, color, and a slight earthy note that balances the richness of the cheese and cream.
Tips for Making the Best Tuscan Mac and Cheese
- Use a Mix of Melting Cheeses: Sharp cheddar, mozzarella, and Parmesan give it depth and stretch.
- Cook Pasta Al Dente: So it stays firm and doesn’t get mushy in the sauce.
- Add Spinach at the End: It wilts quickly and stays vibrant.
- Don’t Let the Sauce Boil: Keep it on low to stay creamy and smooth.
- Bake with a Golden Crust (Optional): Top with breadcrumbs and more cheese, then bake until bubbly.
Serving Suggestions
- With a Side Salad: A fresh green salad with vinaigrette balances the richness.
- With Garlic Bread or Focaccia: For scooping up extra cheese sauce.
- As a Side to Grilled Chicken or Sausage: Turns it into a hearty main course.
- With a Sprinkle of Crushed Red Pepper: If you like a touch of heat.
A Must Try
Creamy, cheesy, and full of sun-dried tomato and garlic flavor, Tuscan Mac and Cheese is the comfort food you didn’t know you needed. It’s decadent without being too heavy, and every bite is packed with Tuscan flair. Get ready to fall in love with this elevated mac and cheese that’s sure to be a repeat favorite.
Be sure to check out these other delicious dinner recipes!
Tuscan Mac and Cheese
Tuscan Mac and Cheese is the ultimate comfort dish with sun-dried tomatoes, baby spinach, and three cheeses in a creamy herb sauce over tender shells. So dreamy!
Ingredients
Sauce
- 2 cups milk I use 1%
- 1 cup heavy cream
- 1 tsp hot sauce
- ½ tsp EACH: oregano basil, onion powder, garlic salt, mustard powder, parsley
- ¼ tsp smoked paprika
- 1 pinch red pepper flakes
Mac and Cheese
- 1 lb. medium pasta
- 3 cloves garlic minced
- 10 oz. sundried tomatoes
- 2 cups cheddar cheese shredded. See notes for cheese options.
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
- 2 cups packed baby spinach whole or roughly chopped
- 2 tbsp salted butter
- 1 tbsp oil from the sundried tomatoes
- 2 tbsp flour
- 1 tbsp tomato paste or 1 additional tbsp flour if needed.
Instructions
- Here’s a quick tip: shred your cheese straight from the block—it melts creamier and tastes way better than the pre-shredded kind! (Check the notes for my favorite cheese brands.)
- In a large measuring cup with a spout, mix together the milk, heavy cream, hot sauce, and all your seasonings—then set it aside for later.
- Scoop out 1 tablespoon of oil from the jar of sun-dried tomatoes and save it. Pat the tomatoes dry, chop them up, and set them aside too.
- Before you get cooking, go ahead and measure out the rest of your ingredients—this will make everything way easier once you get started!
Time to Cook the Pasta!
- Start by bringing a big pot of water to a boil. Once it’s bubbling, toss in a generous amount of salt—I like to use about 1 tablespoon of kosher salt.
- Add the pasta and cook it until it’s al dente, just like the package says. Don’t forget to set a timer so it doesn’t overcook—you want it perfectly firm to the bite!
Let’s Make That Dreamy Cheese Sauce!
- While the pasta’s cooking, melt the butter and that saved sun-dried tomato oil in a large skillet (one with high sides) over medium heat. Toss in the garlic and let it cook for about 2 minutes until fragrant. Then stir in the flour and tomato paste—keep stirring for another 1 to 2 minutes to cook out the raw flour taste.
- Lower the heat to medium-low and start slowly pouring in your milk and cream mixture, just a little at a time, while stirring non-stop. This helps keep the sauce nice and thick and smooth—no lumps here!
- Add the chopped sun-dried tomatoes and bring everything to a gentle bubble. Once it starts to bubble, lower the heat to low.
- Now comes the best part—cheese! Gradually stir it in, a bit at a time, so it melts perfectly into the sauce.
- Once the cheese is fully melted and the sauce is creamy, stir in the spinach and cover the skillet to let it wilt. Don’t worry if it doesn’t all wilt right away—it’ll keep softening as you mix in the pasta.
- Drain your pasta and slowly add it to the skillet, stirring as you go. Add just enough to get the sauce-to-pasta balance just how you like it. The pasta will soak up more sauce as it sits, so don’t worry if it looks extra saucy at first!
Notes
Pop any leftovers into an airtight container and store them in the refrigerator for up to 3 days—or freeze them for up to 3 months. Just a heads-up: creamy, dairy-based sauces don’t reheat exactly like they were on day one—but I’ve got a trick for that!
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Tuscan Mac and Cheese is the ultimate comfort dish with sun-dried tomatoes, baby spinach, and three cheeses in a creamy herb sauce over tender shells. So dreamy!