Description
Mac and cheese from Tuscany brings serious comfort right to your dinner table. Creamy pasta loaded with rich cheeses and herbs creates a delightful meal that connects Italian tradition with classic comfort cooking.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Supporting Ingredients:
- 2 ½ cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Flavor and Garnish Ingredients:
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ cup chopped sun-dried tomatoes
- 2 cups baby spinach
- Salt and pepper
- Optional garnish: additional Parmesan cheese
- Optional garnish: chopped parsley
Instructions
- Cook 12 oz elbow macaroni in heavily salted water at a rolling boil for 8-9 minutes until perfectly al dente. Drain and set aside in a large mixing bowl.
- Melt 3 tablespoons unsalted butter in a large skillet over medium heat (325°F). Add 3 minced garlic cloves and sauté for exactly 30 seconds until fragrant.
- Sprinkle 3 tablespoons all-purpose flour into the butter and whisk continuously for 60 seconds to create a smooth roux.
- Gradually pour 2.5 cups whole milk and 1 cup heavy cream into the roux, whisking constantly to prevent lumps. Simmer at 200°F for 3-4 minutes until sauce thickens.
- Season the cream sauce with 1 teaspoon Italian seasoning, salt, and black pepper to your preferred taste level.
- Reduce heat to low and incorporate 2 cups shredded sharp cheddar, 1 cup mozzarella, and ½ cup Parmesan cheese. Stir until completely melted and silky.
- Fold in ½ cup drained sun-dried tomatoes and 2 cups baby spinach. Cook for 45-60 seconds until spinach slightly wilts.
- Combine the cheese sauce with reserved pasta, stirring gently to coat every single noodle evenly.
- Optional: Transfer to a baking dish, sprinkle additional Parmesan on top, and broil at 500°F for 2 minutes until golden and bubbly.
Notes
- Check pasta texture carefully to ensure it stays al dente and doesn’t become mushy during the final mixing stage.
- Use freshly grated cheese for smoother melting and better flavor compared to pre-shredded varieties.
- For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend and use gluten-free pasta.
- Swap dairy ingredients with plant-based alternatives like cashew cream and vegan cheese for a dairy-free adaptation that maintains creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 488 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 95 mg