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
Scale
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.
