Be sure to try my Mushroom Chicken Pasta and Bacon Mac and Cheese recipes next!
Tuscan Mac and Cheese
Of all the COZY Mac and Cheese recipes that I have on the blog, I have to say, this Tuscan Mac and Cheese really stands out from the pack! This incredible cream sauce has a 3-cheese blend with an epic combination of Italian herbs and seasonings, along with vibrant sundried tomatoes and hints of spinach. This tastes like a special from a gourmet restaurant! You’ll know it when you taste it. It might just be the best comfort food you’ll ever try. 😉 BONUS- It’s a 30-minute meal! How awesome is that?! Be sure to check out my PRO tips below. ⬇️
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Add some oil from the sundried tomatoes, butter, and garlic to a skillet over medium heat. Cook for 2 minutes. Add flour and tomato paste and stir for 1-2 minutes. Add the cream sauce mixture in small splashes, stirring continuously. Add the sundried tomatoes. Bring to a gentle boil, then reduce heat to low.
Gradually sprinkle in the cheese, stirring continuously. Add the spinach, cover, and let it wilt.
Add cooked pasta and stir to combine. The pasta will continue to absorb the sauce upon standing.
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. Frozen leftovers should be fully thawed before reheating.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Colavita Shells– This is the brand that I use for this recipe.
