It was a chilly November night, just before Thanksgiving, when I first stirred a spoon through this bubbling skillet of Tuscan Mac and Cheese. The scent of garlic and sundried tomatoes filled the kitchen, and I remember thinking, this is what cozy tastes like. Creamy, bold, a little herby—like mac and cheese got kissed by the Italian countryside.
This dish comes together in about 30 minutes, but tastes like something you’d serve on a holiday table. The three-cheese sauce is rich and silky, balanced with tangy sundried tomatoes and earthy spinach. It’s cozy, flavorful, and weeknight-friendly—but also feels fancy enough for guests. Tuscan Mac and Cheese is now one of my go-to Thanksgiving recipes, and I hope it becomes yours too.
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Why You’ll Love This Recipe
You’ll love this one for a few big reasons. First, it’s fast. Just 30 minutes and dinner’s done. Also, the sauce is creamy and full of bold Italian flavor, thanks to garlic, herbs, and that trio of cheeses. There’s no complicated prep either. Everything is straightforward, adaptable, and kid-friendly. But honestly, it still feels a little special—like something you’d make when company comes over.
Ingredients You’ll Need
Core Ingredients:
- Pasta (I like medium shells, but any small shape works)
- Cheddar, mozzarella, and Parmesan cheese
- Sundried tomatoes
- Baby spinach
- Milk and cream
- Garlic and tomato paste
- Italian herbs and a little hot sauce for depth
Substitutions & Variations:
You can easily swap in Cavatappi, Penne, or Fusilli if you don’t have shells. For cheese, Romano, Monterey Jack, or Cheddar Jack all melt beautifully too. And if you’re out of milk and cream, use 3 cups of half and half.
How to Make Tuscan Mac and Cheese
Step 1: Prepare Ingredients
Get everything chopped, measured, and ready to go. Dice the sundried tomatoes, grate the cheese (trust me, it melts better), and have your spinach rinsed. Combine the milk, cream, hot sauce, and all seasonings in a spouted measuring cup. This makes everything smoother later.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil. Add your pasta and cook until just al dente. Drain it, but don’t rinse—those little starches help the sauce stick better.
Step 3: Make the Sauce Base
In a large skillet, heat butter and a spoonful of sundried tomato oil over medium heat. Add minced garlic and let it sizzle gently for about 2 minutes. Stir in flour and tomato paste. Cook it for another 1 to 2 minutes until it smells like toasted herbs and tomatoes.
Step 4: Build the Creamy Cheese Sauce
Lower the heat. Slowly pour in the milk and cream mixture a little at a time, stirring constantly. Let the sauce gently bubble, then stir in the diced sundried tomatoes. Add cheese in small handfuls, stirring after each one until melted. Don’t rush this part—it’s the heart of the dish.
Step 5: Add Spinach & Pasta
Add the spinach right into the sauce. Cover the skillet for a minute to wilt it down. Then, toss in your pasta and stir well until everything is coated in that creamy sauce.
Step 6: Rest & Serve
Take the skillet off the heat and let it sit for a few minutes. This helps the sauce thicken and cling to every bite.
Pro Tips for Success
- Always grate your cheese from a block. Pre-shredded cheese has anti-caking stuff that makes sauces grainy.
- Don’t let the sauce get too hot when adding cheese. Keep it gentle.
- A pinch of hot sauce adds depth—not heat. Try Frank’s or your favorite.
- Want to prep ahead? Make the sauce base early and add pasta right before serving.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, cool it fully first, then freeze for up to 3 months.
When reheating, a double boiler works best. Or add a splash of milk, pasta water, or chicken broth to loosen it back up.
Recommended Tools
Here’s what makes the process smoother:
- A sturdy 3-quart sauté pan
- Cheese grater (box style works great)
- 1-quart spouted measuring cup for the cream mixture
- Pasta strainer
- Magnetic measuring spoons (easy to keep track of!)
Tuscan Mac and Cheese Recipe Card
Print
Tuscan Mac and Cheese | Ultimate Creamy Italian Comfort
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Creamy Tuscan Mac and Cheese with a 3-cheese blend, spinach, and sundried tomatoes. A flavorful Italian twist ready in 30 minutes!
Ingredients
1 lb. medium pasta shells
2 tablespoons salted butter
1 tablespoon oil (from sundried tomatoes)
3 cloves garlic, minced
2 tablespoons flour
1 tablespoon tomato paste (or 1 extra tbsp flour if needed)
10 oz. sundried tomatoes (patted dry and diced)
2 cups cheddar cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
2 cups packed baby spinach (whole or roughly chopped)
2 cups milk (1% used)
1 cup heavy cream
1 teaspoon hot sauce (e.g., Frank’s)
½ teaspoon each: oregano, basil, onion powder, garlic salt, mustard powder, parsley
¼ teaspoon smoked paprika
1 pinch red pepper flakes
Instructions
1. Prep all ingredients before beginning.
2. Combine milk, heavy cream, hot sauce, and all seasonings in a spouted measuring cup and set aside.
3. Boil salted water and cook pasta to al dente; drain and set aside.
4. In a large skillet, heat butter and sundried tomato oil over medium heat.
5. Add minced garlic and cook for 2 minutes.
6. Stir in flour and tomato paste; cook for 1-2 minutes.
7. Reduce heat to medium-low, slowly add cream mixture in small splashes, stirring constantly.
8. Stir in sundried tomatoes and bring sauce to a gentle bubble; reduce heat to low.
9. Gradually add shredded cheeses in small amounts until fully melted.
10. Add spinach and cover to wilt.
11. Stir in drained pasta until well coated with sauce. Let it sit to thicken.
Notes
Use freshly grated cheese from a block for best melt and flavor.
Do not add cheese when sauce base is too hot to avoid grainy texture.
Any pasta shape like Cavatappi, Farfalle, Fusilli, Penne, or Ziti can be substituted.
Cheese alternatives: Monterey Jack, Cheddar Jack, Romano.
Tomato paste tubes (like Mutti brand) are convenient for precise measuring.
3 cups of half and half can substitute for milk + cream.
Refrigerate in airtight container up to 3 days or freeze for up to 3 months.
For reheating, use a makeshift double boiler or add a little pasta water, milk, or chicken broth to smooth out sauce.
Thaw frozen leftovers completely before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Thanksgiving Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 642
- Sugar: 19g
- Sodium: 704mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg
More Such Recipes
Looking for more cozy pasta dishes with a creamy twist? Try these:
- creamy tomato beef pasta one pot
- cheesy ground beef and potato casserole
- creamy oven baked chicken thighs
- cheesy pumpkin pasta bake with mushrooms
FAQ
What is Tuscan mac and cheese?
Tuscan mac and cheese is a creamy, Italian-inspired twist on the classic dish. It combines a rich three-cheese sauce with sundried tomatoes, spinach, and herbs for bold flavor.
What is the best mac and cheese in the world?
Honestly, it depends on your taste! Some love ultra-cheesy Southern-style versions. Others prefer baked or stovetop versions. This Tuscan take offers a bold, comforting spin that’s earned a spot in many holiday lineups.
What cheeses are not to use for mac and cheese?
Avoid overly soft or acidic cheeses like goat cheese or feta unless they’re blended with melty ones. Also skip pre-shredded cheese if you can—it doesn’t melt as smoothly.
What is in Italian mac and cheese?
Italian-style mac and cheese often includes herbs, tomato paste or sundried tomatoes, and a mix of cheeses like Parmesan and mozzarella. Spinach is also a common add-in.
Final Thoughts
Tuscan Mac and Cheese brings together everything I love about fall cooking. It’s warm, flavorful, and perfect for a slow Sunday dinner or a festive Thanksgiving side. It’s also flexible enough for any weeknight craving.
Try it this week and share your creation! And if you want more inspiration, check out my Pinterest page or follow along on Facebook.