Recipe Background
It's brilliant! It's delicious! It's... well, it's surprisingly simple as culinary ideas go. Tuscan Mac 'N Cheese is what happens when your lovely mac and cheese goes on a Mediterranean vacation. The fragrant seasoning of the Little Boot, the richness and depth of tomato paste, and truly flavorful sun-dried tomatoes all come together to enhance the tender pasta and melty, sharp, delicious cheeses. Tuscan Mac 'N Cheese is going to make mac and cheese a true Italian luxury!
It's brilliant! It's delicious! It's... well, it's surprisingly simple as culinary ideas go. Tuscan Mac 'N Cheese is what happens when your lovely mac and cheese goes on a Mediterranean vacation. The fragrant seasoning of the Little Boot, the richness and depth of tomato paste, and truly flavorful sun-dried tomatoes all come together to enhance the tender pasta and melty, sharp, delicious cheeses. Tuscan Mac 'N Cheese is going to make mac and cheese a true Italian luxury!
Ingredients
For the sauce:
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon hot sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon smoked paprika
- red pepper flakes to taste
For the mac and cheese:
- 1 (16-ounce) package medium pasta shells
- 2 tablespoons salted butter
- 1 (10-ounce) jar sun-dried tomatoes patted dry, drained and oil reserved
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese shredded
- 2 cups baby spinach optional, roughly chopped
Directions
- In a large measuring cup, add the milk, the heavy cream, the hot sauce, the oregano, the basil, the onion powder, the garlic salt, the mustard powder, the parsley, the smoked paprika, and the red pepper flakes and whisk to combine.
- In a large pot of salted boiling water, add the pasta and cook to al dente, according to the package directions.
- In a large skillet with high sides over medium heat, add the butter and 1 tablespoon of the reserved sun-dried tomato oil and cook until the butter is melted. Refrigerate the remaining sun-dried tomato oil for another use or discard.
- Add the garlic cloves to the butter mixture and cook, while stirring, until fragrant, about 2 minutes.
- Add the flour and the tomato paste to the butter mixture and cook, while stirring continously, until combined, about 1-2 minutes.
- Slowly pour the milk mixture into the tomato paste mixture, while stirring continuously, and cook, while stirring, until it thickens slightly.
- Add the sun-dried tomatoes to the sauce mixture and stir to combine.
- Bring the sauce mixture to a simmer.
- Reduce the heat to low.
- Slowly add the cheddar cheese, the mozzarella cheese, and the parmesan cheese to the sauce, in small amounts and while stirring to combine, until all of the cheese is added and has melted evenly into the sauce.
- Add the spinach to the sauce and cover the skillet until it is wilted, about 2 minutes.
- Drain the pasta, then add the pasta to the sauce and stir until well-combined.
- Serve.
×