Try Tuscan mac & cheese, a creamy mac and cheese with herbs, spinach and sundried tomatoes. Your whole family will love it.
If you are looking for a mac & cheese recipe that is a bit different than classic mac and cheese - you have to try this recipe!
It's absolutely delicious! It's creamy with a hint of herbs. With spinach and sun-dried tomatoes perfectly mixed in.
Tuscan Mac and Cheese
Tuscan mac and cheese is perfects for those evenings when you're torn between indulging in comfort or exploring something new.
Whether it's a weeknight dinner or a special gathering, this Tuscan mac and cheese is a great idea.
Ingredients for Tuscan Mac & Cheese
Elbow macaroni: Small tubular shapes like elbow hold sauce well. You can substitute other short pasta.
Olive oil
Onion: We used a yellow onion in ours, but you can use whatever you prefer. If you use a red onion, it will most likely impart a pinkish color on the rest of the ingredients in the dish.
Garlic: You can adjust to your taste
Sun-dried tomatoes: most of the time you can find this in a jar around the produce section.
Basil, Oregano, Salt and pepper:
Cream cheese - Use block cream cheese.
Milk - Thins out the sauce and prevents clumping. Whole milk is best.
Parmesan - Sharp, salty parmesan gives a tang. Pecorino romano also works.
Mozzarella - For gooey stretch. Part blended in, part on top.
Baby spinach - Wilts into the pasta adding color and nutrition.
How to Make Tuscan Mac & Cheese
To make this Tuscan inspired mac and cheese, begin by boiling the elbow pasta al dente according to package instructions. Drain and set aside.
In a skillet or Dutch oven, cook onion in olive oil over medium heat until softened. Add garlic and cook 1-2 minutes more. Stir in sundried tomatoes, basil, oregano, salt, and pepper.
Next add the cream cheese, milk, Parmesan, and ½ cup mozzarella. Cook, stirring, until smooth and melted.
Add the cooked drained pasta and spinach to the creamy sauce, tossing to coat.
Transfer to a greased baking dish and top with remaining ½ cup shredded mozzarella.
Bake at 350°F for 20-25 minutes until hot and bubbly. Let sit 5 minutes before serving.
TIPS TO MAKE THE BEST TUSCAN MAC & CHEESE
Here are some tips and tricks for saving time making this sun-dried tomato mac and cheese recipe, as well as making it extra delicious:
- Cook the pasta 1-2 minutes less than the package directs so it's al dente.
- Chop and prep all your vegetables and ingredients before starting to cook.
- You can use a food processor to quickly chop the sun-dried tomatoes and spinach. You can also buy pre-chopped veggies.
- For a crunchy breadcrumb topping, toss panko crumbs with olive oil or melted butter, salt, pepper and parmesan and sprinkle over the mac and cheese before baking.
- For extra richness, stir in 1 cup heavy cream along with the milk when making the cheese sauce.
- Let the finished casserole rest for 10 minutes before serving so the flavors can absorb and the cheese sauce sets up.
- Garnish with extra chopped sun-dried tomatoes, fresh basil leaves, and cracked black pepper.
STORAGE AND LEFTOVERS
Here are some tips for storing and using leftovers of this Tuscan mac and cheese:
Storage:
- Allow the mac and cheese to cool completely before storing. This prevents condensation from accumulating in the container which can make the dish watery.
- Transfer leftovers to an airtight glass or plastic container. Plastic wrap over the storage container can also work.
- You can store in the refrigerator for up to about 5 days.
Reheating Leftovers:
- Reheat individual portions in the microwave, stirring periodically, until hot and bubbly, 1-3 minutes.
- For the best texture, reheat gently in a saucepan over medium-low heat, stirring frequently, until heated through. Add a splash of milk if needed to thin out.
- Or you can bake leftovers in a 375°F oven for 15-20 minutes, until hot in the center. Cover with foil if the top is drying out.
- Top individual portions with shredded cheese before reheating to make it extra gooey.
WHAT TO PAIR WITH TUSCAN MAC & CHEESE
The rich and flavorful sun-dried tomato mac and cheese pairs nicely with a variety of side dishes and foods:
- A fresh green salad with your favorite salad dressing or vinaigrette is great with this mac & cheese.
- Roasted vegetables like broccoli, cauliflower, Brussels sprouts, or asparagus make a tasty side.
- Garlic bread or cheesy breadsticks are always a great side for pasta. Bruschetta also pairs nicely.
- For a heartier meal, serve it with chicken or shrimp sautéed in lemon, herbs, and white wine.
- Garlic knots drizzled with olive oil, parmesan, and herbs are a great bakery-style accompaniment.
The possibilities are endless!
Creamy Tuscan Macaroni and Cheese
Ingredients
- 8 ounces dry elbow macaroni
- 2 Tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup sun-dried tomatoes drained and chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 8 ounces cream cheese softened
- 1 cup milk
- 1 cup Parmesan cheese freshly grated
- 1 cup shredded mozzarella cheese divided
- 2 cups baby spinach leaves
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 baking dish with nonstick cooking spray unless using a dutch oven.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes, basil, oregano, salt, and black pepper.
- To the skillet, add the softened cream cheese and cook until it begins to melt. Add the milk and stir until blended. Then, add the grated Parmesan cheese and ½ cup of shredded mozzarella cheese. Mix until well blended and creamy.
- Stir the baby spinach into the noodles. Then, add the sauce to the noodles. Mix well to combine.
- Transfer the macaroni and cheese mixture to a greased baking dish. Top with the remaining cheese.
- Bake the macaroni and cheese in the preheated oven for about 20-25 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
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