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.

Tuscan Mac and Cheese | Ultimate Creamy Italian Comfort

Name: Tuscan Mac and Cheese | Ultimate Creamy Italian Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
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

Description

Creamy Tuscan Mac and Cheese with a 3-cheese blend, spinach, and sundried tomatoes. A flavorful Italian twist ready in 30 minutes!

Ingredients

Scale

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

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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