Tuscan Mac Cheese (Print Version)
Dig into ultra-creamy pasta packed with sundried tomatoes, fresh greens, and layers of cheesy goodness.
# Ingredients:
→ Sauce
01 -
1 pinch red pepper flakes
02 -
0.25 teaspoon smoked paprika
03 -
0.5 teaspoon dried parsley
04 -
0.5 teaspoon mustard powder
05 -
0.5 teaspoon garlic salt
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon dried basil
08 -
0.5 teaspoon dried oregano
09 -
1 teaspoon hot sauce (think Frank’s or similar)
10 -
240 ml heavy cream
11 -
480 ml milk (1%)
→ Mac and Cheese
12 -
2 cups (packed) baby spinach, whole or just chopped up
13 -
25 g shredded Parmesan cheese
14 -
60 g shredded mozzarella cheese
15 -
200 g shredded cheddar cheese
16 -
285 g sundried tomatoes
17 -
1 tablespoon tomato paste (or just use extra flour if needed)
18 -
2 tablespoons all-purpose flour
19 -
3 cloves garlic, minced up
20 -
1 tablespoon sundried tomato oil
21 -
2 tablespoons salted butter
22 -
450 g pasta shells, medium-sized
# Steps:
01 -
Toss your cooked shells through the sauce until they’re all coated and saucy. Go ahead and adjust the amount of sauce if you like it extra creamy or a little lighter.
02 -
Mix in your spinach now and pop a lid on top so it gets nice and wilted.
03 -
Throw in your Parmesan, mozzarella, and cheddar bit by bit, stirring between handfuls so it gets super silky.
04 -
Stir in your diced sundried tomatoes next. Let it get just to a gentle simmer, then turn the heat way down.
05 -
Drop the heat a bit. Gradually pour in that creamy milk mixture, a glug at a time, whisking as you go so the sauce thickens up nicely.
06 -
Add tomato paste and flour. Keep stirring for a good minute or two—it’ll form a thick paste.
07 -
Melt butter and that special sundried tomato oil in your big skillet. Toss in garlic and let it cook just until you smell it—takes about two minutes.
08 -
Get a big pot of salted water boiling. Add the pasta and cook until it’s just tender (check your packet). Drain and leave it for now.
09 -
Grate all your cheese blocks so they melt smooth later. Measure out milk, cream, hot sauce, and all those dried spices into one jug. Scoop oil from your sundried tomatoes, dice them up, and prep everything else so you’re ready to go.
# Notes:
01 -
Want creamy, gooey cheese? Use block cheese you shred yourself, not the pre-grated stuff.
02 -
If your sauce thickens up too much, just splash in saved pasta water to loosen it back up.
03 -
Keep leftovers in the fridge up to 3 days sealed tight or freeze ‘em for as long as 3 months.
04 -
Warm it up slow on the stove with a bit of milk or some pasta water mixed in for that smooth feel.
05 -
Switch up the noodles—try penne, farfalle, ziti, cavatappi, or fusilli if you want a change.