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Creamy Tuscan Mac and Cheese with Spinach and Sun-Dried Tomatoes

A spoonful of creamy Tuscan mac and cheese showing long cheese pulls, mixed with spinach and sun-dried tomatoes.
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Make this ultra-creamy Tuscan mac and cheese featuring sun-dried tomatoes, spinach, and an Italian herb cheese sauce. This recipe works well as a baked dish or a simple skillet meal.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit if baking. Cook the macaroni according to package directions until al dente. Drain and set aside.
  2. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant.
  3. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
  4. Gradually whisk in the milk and heavy cream until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  5. Remove the sauce from the heat. Stir in the salt, pepper, garlic powder, Italian seasoning, and nutmeg.
  6. Add the Gruyère, cheddar, and Parmesan cheeses to the sauce, stirring until the cheese melts completely and the sauce is smooth. This is your high-CPC phrase cheese sauce base.
  7. Stir in the chopped sun-dried tomatoes and the chopped spinach until the spinach wilts slightly.
  8. Fold the cooked macaroni into the cheese sauce until everything is evenly coated.
  9. For a skillet meal: Serve immediately. For a cheesy pasta bake: Transfer the mixture to a 9×13 inch baking dish. Top with extra Parmesan if desired. Bake for 15 minutes, or until bubbly and lightly browned.
  10. Let the mac and cheese rest for 5 minutes before serving.

Notes

  • For a make-ahead option, prepare the dish completely (including baking if you choose that route), cool it, cover it tightly, and refrigerate for up to two days. Reheat slowly on the stovetop or bake covered until heated through.
  • You can substitute the milk and cream with a combination of evaporated milk and water for a quicker sauce base if needed.
  • Use good quality, freshly grated cheese for the creamiest texture. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Nutrition

Find it online: https://delishcraze.com/tuscan-mac-and-cheese/