If you’re looking to elevate your classic comfort food, this Tuscan Mac and Cheese Recipe is an absolute game-changer. Combining creamy, cheesy goodness with the vibrant flavors of spinach, sun-dried tomatoes, and tender shredded chicken, it brings a delightful Italian twist to your dinner table. It’s the perfect cozy meal that feels indulgent yet wholesome, making it a go-to recipe everyone will love.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in crafting the rich texture, fresh colors, and bold flavors that define this Tuscan Mac and Cheese Recipe. From the creamy cheeses to the punch of sun-dried tomatoes, this lineup ensures every bite is satisfying.
- 2 cups elbow macaroni: The classic pasta shape perfect for holding creamy sauce in every nook and cranny.
- 1 cup cooked shredded chicken: Adds protein and a tender, savory element to balance the richness.
- 2 cups fresh baby spinach: Brightens the dish with freshness and a beautiful pop of green color.
- 1/2 cup sun-dried tomatoes (oil-packed): Brings a tangy, slightly sweet depth that complements the cheese.
- 3 cloves garlic (minced): Provides a fragrant, aromatic foundation that enhances all the flavors.
- 1 cup heavy cream: Creates the silky, luscious sauce that makes this mac and cheese so indulgent.
- 1 cup shredded cheddar cheese: Gives that melty, classic cheesy punch everyone expects.
- 1/2 cup grated Pecorino-Romano cheese: Adds a sharp, salty tang for authentic Tuscan flavor.
- 2 tbsp olive oil: Used to sauté ingredients and add richness with a fruity note.
- Salt and pepper to taste: Essential seasonings that bring the whole dish together perfectly.
How to Make Tuscan Mac and Cheese Recipe
Step 1: Cook the Pasta
Begin by boiling the elbow macaroni in salted water until it reaches a perfect al dente texture — tender but with a slight bite. Drain it well and set it aside, as this will be the hearty base that soaks up all the incredible sauce flavors.
Step 2: Sauté Garlic and Spinach
Heat olive oil in a skillet over medium heat, then add the minced garlic and cook just until fragrant, about one minute. This simple step releases the garlic’s deep aroma without overwhelming the dish. Toss in the fresh baby spinach and stir until it wilts, infusing the oil with its vibrant, earthy flavor and color.
Step 3: Make the Creamy Cheese Sauce
Turn the heat down low and slowly pour in the heavy cream, stirring continuously to keep it smooth. Once warmed, gradually add the shredded cheddar and Pecorino-Romano cheeses, allowing them to melt into a seamless, velvety sauce that is rich but balanced with a hint of sharpness from the Pecorino.
Step 4: Combine Chicken, Sun-Dried Tomatoes, and Pasta
Add the shredded cooked chicken and oil-packed sun-dried tomatoes to the sauce, folding them in gently. Then, introduce the drained macaroni, mixing everything so that every piece is luxuriously coated with the creamy, cheesy sauce and studded with bursts of tangy tomato and tender chicken.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Transfer this gorgeous mixture into a greased baking dish, spreading it evenly. Bake uncovered for about 20 minutes until the top turns a beautiful golden brown, adding a slight crispiness that contrasts so perfectly with the creamy interior.
Step 6: Serve Hot and Enjoy
Remove from the oven and serve immediately, optionally garnished with an extra sprinkle of Pecorino-Romano cheese for that inviting, savory finish. Your Tuscan Mac and Cheese Recipe is ready to be enjoyed—warm, comforting, and utterly delicious.
How to Serve Tuscan Mac and Cheese Recipe
Garnishes
To elevate presentation and taste, sprinkle some freshly grated Pecorino-Romano or a handful of chopped fresh basil over the top. A drizzle of good olive oil adds a glossy finish and aroma that invites everyone to dig right in.
Side Dishes
Pair this rich mac and cheese with a crisp Caesar or mixed green salad to bring some refreshing crunch, or serve alongside roasted vegetables for a hearty meal. Garlic bread or focaccia also makes an excellent accompaniment, soaking up any leftover sauce.
Creative Ways to Present
If you’re hosting, try serving the Tuscan Mac and Cheese Recipe in individual ramekins sprinkled with toasted breadcrumbs for a more elegant touch. You can even turn it into a layered casserole with alternating layers of pasta and sauce, then bake it for a stunning centerpiece that’s as tasty as it looks.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the refrigerator for up to three days. The flavors meld even more, making each reheated serving just as satisfying as the first.
Freezing
This dish freezes well but is best stored without baking first. Assemble the mac and cheese, then freeze in a suitable container. When ready to enjoy, thaw overnight in the fridge and bake as usual for a fresh-out-of-the-oven feel.
Reheating
Reheat your leftovers gently in the oven or on the stovetop, adding a splash of milk or cream if needed to revive the sauce’s creamy texture. Avoid the microwave if possible, to keep the cheese sauce smooth and luscious.
FAQs
Can I use other types of pasta for this Tuscan Mac and Cheese Recipe?
Absolutely! While elbow macaroni works best for holding the sauce, you can substitute with shells, penne, or cavatappi depending on your preference and what’s available in your pantry.
Is there a vegetarian version of this recipe?
Yes, you can omit the shredded chicken and substitute with sautéed mushrooms or artichoke hearts for a delicious vegetarian twist that keeps the dish hearty and flavorful.
Can I make this recipe dairy-free?
To adapt for dairy-free diets, try using plant-based cream alternatives and dairy-free cheeses. The flavor will differ slightly, but the essence of the Tuscan Mac and Cheese Recipe remains delightful and comforting.
Should I soak sun-dried tomatoes before using them?
If you’re using oil-packed sun-dried tomatoes like in this recipe, there’s no need to soak them. Just drain off excess oil and chop them before adding. For dry-packed varieties, soaking in hot water until softened is recommended.
How spicy is this dish? Can I add heat?
This recipe is mild and creamy, making it family-friendly. However, you can easily add spice with a pinch of red pepper flakes while sautéing garlic or a drizzle of hot sauce when serving to give it a bit of a kick.
Final Thoughts
This Tuscan Mac and Cheese Recipe is a fantastic way to bring something fresh and vibrant to classic comfort food. It’s rich, flavorful, and wonderfully easy to make, perfect for weeknight dinners or special gatherings. Trust me, once you try this, it will quickly become one of your all-time favorite go-to recipes. So go ahead, gather your ingredients, and let the magic of Tuscan flavors brighten up your meal times.
Print
Tuscan Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tuscan
Description
A creamy and flavorful Tuscan Mac and Cheese featuring tender elbow macaroni, shredded chicken, fresh spinach, sun-dried tomatoes, and a rich blend of cheddar and Pecorino-Romano cheeses baked to golden perfection.
Ingredients
Pasta and Protein
- 2 cups elbow macaroni
- 1 cup cooked shredded chicken
Vegetables and Flavorings
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (oil-packed)
- 3 cloves garlic (minced)
Dairy and Oils
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Pecorino-Romano cheese
- 2 tbsp olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain well and set aside.
- Sauté Garlic and Spinach: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned. Add the fresh baby spinach and cook, stirring frequently, until wilted.
- Prepare Cheese Sauce: Reduce the heat to low and pour in the heavy cream, stirring constantly to combine. Gradually add the shredded cheddar cheese and grated Pecorino-Romano, stirring until the cheese is fully melted and the sauce is smooth and creamy.
- Combine Ingredients: Add the cooked shredded chicken, sun-dried tomatoes (drained if necessary), and the drained pasta to the skillet. Stir thoroughly to ensure everything is evenly coated with the cheese sauce.
- Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Bake uncovered for about 20 minutes, or until the top is golden brown and bubbly.
- Serve: Remove from the oven and serve hot. Optionally, garnish with extra grated Pecorino-Romano cheese to enhance flavor.
Notes
- Cook pasta just until al dente to prevent it from becoming mushy when baked.
- Sauté garlic gently to avoid bitterness.
- Use oil-packed sun-dried tomatoes for extra flavor; drain excess oil to control greasiness.
- Adjust seasoning with salt and pepper according to taste, keeping in mind that Pecorino-Romano is naturally salty.
- This dish can be made ahead and baked just before serving.
