Tuscan Mac and Cheese (Print-Friendly Version)
Indulge in a creamy three-cheese pasta with fresh spinach, sundried tomatoes, and savory Italian flavors.
# Ingredients Required:
→ Sauce
01 -
480 ml 1% milk
02 -
240 ml heavy cream
03 -
1 teaspoon hot sauce (such as Frank’s Hot Sauce)
04 -
0.5 teaspoon dried oregano
05 -
0.5 teaspoon dried basil
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon garlic salt
08 -
0.5 teaspoon mustard powder
09 -
0.5 teaspoon dried parsley
10 -
0.25 teaspoon smoked paprika
11 -
1 pinch red pepper flakes
→ Mac and Cheese
12 -
450 g medium pasta shells
13 -
2 tablespoons salted butter
14 -
1 tablespoon oil from sundried tomatoes
15 -
3 cloves garlic, minced
16 -
2 tablespoons all-purpose flour
17 -
1 tablespoon tomato paste (or 1 additional tablespoon flour if needed)
18 -
285 g sundried tomatoes
19 -
200 g cheddar cheese, shredded
20 -
60 g mozzarella cheese, shredded
21 -
25 g Parmesan cheese, shredded
22 -
2 cups (packed) baby spinach, whole or roughly chopped
# Detailed Directions:
01 -
Shred all cheeses from blocks for optimal melting. Combine milk, heavy cream, hot sauce, and all dried seasonings in a measuring jug. Reserve 1 tablespoon oil from the sundried tomatoes, finely dice tomatoes, and measure remaining ingredients.
02 -
Bring a large pot of water to a boil. Salt generously. Cook pasta shells to al dente, following package instructions. Drain and set aside.
03 -
In a large high-sided skillet, melt butter with reserved sundried tomato oil over medium heat. Sauté garlic for 2 minutes until fragrant.
04 -
Add flour and tomato paste to the skillet, stirring constantly for 1-2 minutes to form a paste.
05 -
Reduce heat to medium-low. Gradually pour in the milk and cream mixture in small splashes while stirring constantly, ensuring the sauce thickens evenly.
06 -
Add diced sundried tomatoes, bring sauce to a gentle bubble, then reduce heat to low.
07 -
Gradually add cheddar, mozzarella, and Parmesan cheeses a small handful at a time, stirring until smooth after each addition.
08 -
Incorporate baby spinach into the sauce and cover the skillet to wilt the leaves.
09 -
Fold cooked pasta into the sauce, mixing gently until evenly coated. Adjust sauce-to-pasta ratio as preferred.
# Helpful Advice:
01 -
For best results, shred cheese from blocks to ensure a smoother melt and richer flavor.
02 -
Cheese sauce will continue to thicken as it stands; add a splash of reserved pasta water if it becomes too thick.
03 -
Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 3 months.
04 -
Reheat gently using a double boiler or add a small amount of milk or pasta water to regain creaminess.
05 -
A variety of pasta shapes such as cavatappi, farfalle, fusilli, penne, or ziti work well.