Get my Cookbooks! Tuscan Mac and Cheese
This Tuscan Mac and Cheese Recipe has a creamy 3-cheese sauce with spinach, sundried tomatoes, and Italian seasonings! You will love this restaurant quality meal!
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.
Pro Tips
- Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including traditional Macaroni, Cavatappi, Farfalle, Fusilli, Penne, and Ziti.
- Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk low moisture mozzarella, and Belgioioso Parmesan, for this recipe. Any combination of those cheeses along with Monterey Jack, Cheddar Jack, and Romano are great in this recipe.
- Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Hot Sauce: The hot sauce is used as a flavor enhancer and can’t be tasted outright, I use Frank’s Hot Sauce.
- 3 cups of half and half can be used instead of milk/heavy cream if needed.
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 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.
Try These Next
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- Creamy Chicken Pasta
-
- Shrimp Pasta
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- Lemon Pepper Chicken
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- Homemade Hamburger Helper
-
- Cajun Chicken
-
- French Onion Pasta
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Tried This Recipe?
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Tuscan Mac and Cheese
This restaurant-quality Tuscan Mac and Cheese recipe has a creamy 3-cheese sauce with spinach, sundried tomatoes, and Italian seasonings!
Ingredients
Sauce
- 2 cups milk, I use 1%
- 1 cup heavy cream
- 1 teaspoon hot sauce, doesn’t make it spicy. I use Frank’s hot sauce.
- ½ teaspoon EACH: oregano, basil, onion powder, garlic salt, mustard powder, parsley
- ¼ teaspoon smoked paprika
- 1 pinch red pepper flakes
Mac and Cheese
- 1 lb. medium pasta shells, see notes
- 2 tablespoons salted butter
- 1 tablespoon oil, from the sundried tomatoes
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste, or 1 additional tbsp flour if needed.
- 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
Equipment
Instructions
Prep Work
- Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brands of cheese that I use.
- Combine the milk, heavy cream, hot sauce, and seasonings in a large measuring cup with a spout and set aside.
- Reserve 1 tbsp of oil from the sundried tomatoes. Pat sundried tomatoes dry, dice, and set aside.
- Measure out remaining ingredients before beginning.
Prepare the Pasta
- Begin boiling a pot of water for the pasta. Generously salt the pasta water once a boil is reached. (I use about 1 tbsp. Kosher salt.)
- Boil the pasta to al dente according to package instructions. Set a timer to avoid overcooking.
Make the Cheese Sauce
- Meanwhile, add the butter and oil to a large high-walled skillet over medium heat. Add the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 1-2 minutes.
- Reduce heat to medium-low and slowly add the milk/heavy cream mixture in small splashes, stirring continuously. Doing this slowly ensures that the roux stays intact and that the sauce is thick.
- Add the sundried tomatoes. Bring to a gentle bubble, then reduce heat to low.
- Gradually stir in the cheese, adding small amounts at a time to ensure it melts well.
- Once the cheese is incorporated, add the spinach and cover the skillet to allow it to wilt. It will continue to wilt more as the pasta is added/incorporated.
- Drain the pasta and gradually add it to the sauce until your desired sauce-to-pasta ratio is obtained. The pasta will continue to absorb the sauce as it stands.
Notes
Pro Tips:
Storing/Reheating:
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.
- Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including traditional Macaroni, Cavatappi, Farfalle, Fusilli, Penne, and Ziti.
- Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk low moisture mozzarella, and Belgioioso Parmesan, for this recipe. Any combination of those cheeses along with Monterey Jack, Cheddar Jack, and Romano are great in this recipe.
- Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Hot Sauce: The hot sauce is used as a flavor enhancer and can't be tasted outright, I use Frank's Hot Sauce.
- 3 cups of half and half can be used instead of milk/heavy cream if needed.
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.
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.
Nutrition
Calories: 642kcal, Carbohydrates: 70g, Protein: 25g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 704mg, Potassium: 1566mg, Fiber: 7g, Sugar: 19g, Vitamin A: 2060IU, Vitamin C: 17mg, Calcium: 420mg, Iron: 4mg
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Thank you for putting the storage information on the recipe so it prints out with the recipe. I always am unsure of how to store pre-made food as well as left-overs.
You are sooo welcome! I’m so glad it’s helpful for you!! 🩷
Handy tip. Buy a larger tomato paste can and place tablespoon portions onto parchment paper and put in the freezer. Once they are frozen, transfer to container or ziplock bag and then you can have small portions of tomato paste at the ready in the freezer. Since they are small, takes no time to defrost in the pan and is a fraction of the cost.
Excellent tip Cindy, thank you for sharing! 🙂
10/10!🥳 Only omitted the spinach (I live with picky people) and my husband said it was the best Mac and cheese he’d ever had. Awesome recipe!
Thanks so much for the awesome review! I’m so happy it was a victory with the picky eaters!❤️
This is delicious! Had it with Mediterranean grilled chicken & grilled asparagus what a great side!
Thanks you 🙏
Sounds like an amazing meal, nice work Diane! Thanks so much for the review!
This was delicious! I had to cut it down quite a bit as I was only cooking for one but it was a great use of some ingredients I needed to use up in my fridge. I definitely would make this again!
I’m so happy to hear that Carrie! Thanks so much for the great comments!🩷