Get ready to discover a comforting twist on a classic favorite with this Tuscan Mac and Cheese Recipe. Filled with vibrant sun-dried tomatoes, fresh baby spinach, tender shredded chicken, and a luscious blend of cheddar and Pecorino-Romano cheeses, this dish perfectly balances creamy richness with bursts of savory Mediterranean freshness. It’s the kind of meal that warms your soul and makes you eager for seconds, whether you’re feeding family or impressing friends with your cozy culinary skills.
Ingredients You’ll Need
The beauty of this Tuscan Mac and Cheese Recipe lies in its straightforward, wholesome ingredients. Each one is carefully chosen to create a harmonious blend of flavors, textures, and colors that make this dish truly special.
- 2 cups elbow macaroni: The perfect pasta shape for holding onto all that creamy sauce.
- 1 cup cooked shredded chicken: Adds protein and hearty texture for a satisfying meal.
- 2 cups fresh baby spinach: Brings a pop of vibrant green color and subtle earthy flavor.
- 1/2 cup sun-dried tomatoes (oil-packed): Infuses the dish with sweet, tangy bursts of tomato goodness.
- 3 cloves garlic (minced): Provides aromatic depth and a touch of zing.
- 1 cup heavy cream: Creates a rich, velvety sauce that coats every bite.
- 1 cup shredded cheddar cheese: Offers sharpness and meltability for that classic mac and cheese feel.
- 1/2 cup grated Pecorino-Romano cheese: Adds a salty, nutty complexity that elevates the dish.
- 2 tbsp olive oil: Used for sautéing and adding authentic Tuscan flavor.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
How to Make Tuscan Mac and Cheese Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente—this means your pasta should still have a slight bite to it, perfect for baking without becoming mushy. Once cooked, drain the macaroni and set it aside; it will soon soak up all that creamy Tuscan goodness.
Step 2: Sauté Garlic and Spinach
Heat olive oil in a skillet over medium heat. Toss in the minced garlic and sauté for about a minute until it’s fragrant and releases its wonderful aroma. Then, add the fresh baby spinach and cook until it wilts down—this step brings a lovely earthy balance and vivid color to the dish.
Step 3: Create the Cheese Sauce
Lower the heat and slowly pour in the heavy cream, stirring constantly to keep the sauce smooth. Gradually add in the shredded cheddar and Pecorino-Romano cheeses, stirring until they melt and the sauce becomes thick and velvety. This mixture is where the magic of the Tuscan Mac and Cheese Recipe truly happens.
Step 4: Combine the Ingredients
Into the rich sauce, stir in the shredded chicken and those irresistibly tangy sun-dried tomatoes. Then, fold in your drained pasta, making sure every piece is lovingly coated in the creamy, cheesy sauce. This step pulls all the flavors and textures together into a comforting culinary masterpiece.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Transfer the macaroni mixture into a greased baking dish, spreading it evenly. Bake uncovered for about 20 minutes, or until the top is beautifully golden brown and bubbly. This final baking step adds a delightful crust and a touch of warmth that feels just like home.
Step 6: Serve and Enjoy
When your Tuscan Mac and Cheese Recipe is out of the oven, serve it hot with a sprinkle of extra Pecorino-Romano cheese if you like. This ensures each serving is bursting with that sharp, salty finish that perfectly balances the creamy interior. Get ready for a plateful of joy!
How to Serve Tuscan Mac and Cheese Recipe
Garnishes
Elevate your presentation with a sprinkle of freshly chopped basil or parsley to add a fresh, herby contrast. A little extra Pecorino-Romano on top can also enhance the salty richness and add a hint of texture. For an extra splash of color and acidity, a drizzle of balsamic glaze works wonders.
Side Dishes
This hearty mac and cheese pairs beautifully with crisp mixed green salads dressed in light vinaigrettes to cut through the richness. Roasted or grilled vegetables like asparagus or zucchini can bring another layer of flavor and nutrition, keeping your meal balanced and exciting.
Creative Ways to Present
For a fun twist, serve the Tuscan Mac and Cheese Recipe in individual ramekins topped with crunchy breadcrumbs for extra texture. Alternatively, try layering it in a casserole with thin slices of roasted eggplant or zucchini for a Mediterranean-inspired lasagna-like dish that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Mac and Cheese Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers just as delicious the next day.
Freezing
This dish freezes well if you want to prepare it ahead. Place cooled portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to two months. Just be sure to thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
When ready to enjoy your leftovers, reheat gently in the oven or microwave until warmed through. Adding a splash of cream or milk before reheating can help restore the creamy sauce to its luscious, fresh-made consistency.
FAQs
Can I use other types of pasta in this Tuscan Mac and Cheese Recipe?
Absolutely! While elbow macaroni is traditional and holds sauce well, you can experiment with shells, rotini, or penne to vary the texture and appearance. Just be mindful to adjust cooking times for al dente accordingly.
Is there a vegetarian version of this Tuscan Mac and Cheese Recipe?
Yes, you can skip the shredded chicken or replace it with sautéed mushrooms or roasted vegetables like artichokes or bell peppers. The cheeses and sun-dried tomatoes provide plenty of flavor to keep it satisfying without meat.
Can I make this dish ahead and bake it later?
Definitely try assembling the dish up to step 4, then cover and refrigerate it for up to 24 hours. When you’re ready, bake as directed. This can save time on busy days and still deliver an impressive meal.
What kind of sun-dried tomatoes work best?
Oil-packed sun-dried tomatoes are ideal for this recipe because they’re moist and flavorful, integrating smoothly into the sauce. If using dry-packed, rehydrate them in warm water and drain well before adding.
Can I substitute the cheeses in this Tuscan Mac and Cheese Recipe?
Cheddar offers a nice sharpness, while Pecorino-Romano adds saltiness and depth. You can try substituting Pecorino with Parmesan if you prefer a milder taste, or blend in Gruyère for a creamier, nuttier flavor. Just keep the cheese quantities similar to maintain the sauce texture.
Final Thoughts
This Tuscan Mac and Cheese Recipe is a truly delightful way to add a touch of Italian charm to a beloved comfort food. Whether you’re cooking for loved ones or just treating yourself to a delicious meal, its vibrant flavors and creamy texture are sure to win hearts. I can’t wait for you to try it and make it a new favorite in your kitchen!
Print
Tuscan Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Tuscan Mac and Cheese recipe blends creamy, cheesy pasta with hearty shredded chicken, vibrant spinach, and tangy sun-dried tomatoes for a flavorful twist on classic comfort food. Baked to golden perfection, this dish serves six and is perfect for a cozy family dinner.
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
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Pecorino-Romano cheese
Oils and Seasonings
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil elbow macaroni in salted water until just al dente. Drain thoroughly and set aside to keep warm.
- 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. Then add fresh baby spinach and cook until it wilts completely.
- Make Cheese Sauce: Reduce heat to low, pour in heavy cream, stirring constantly to combine. Gradually add shredded cheddar cheese and grated Pecorino-Romano cheese, stirring until the mixture is melted, smooth, and creamy.
- Combine Ingredients: Stir in the cooked shredded chicken, sun-dried tomatoes (drained of excess oil), and the cooked macaroni. Mix thoroughly until everything is well-coated with the creamy cheese sauce.
- Bake: Preheat your oven to 350°F (175°C). Transfer the macaroni mixture to a greased baking dish. Bake uncovered for about 20 minutes or until the top is beautifully golden brown and bubbly.
- Serve: Remove from the oven and serve hot. Optionally, garnish with extra grated Pecorino-Romano cheese for an added savory finish.
Notes
- Use freshly grated Pecorino-Romano for the best flavor and melting quality.
- Sun-dried tomatoes packed in oil add richer flavor, but if using dry-packed, rehydrate them in warm water before adding.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure pasta is cooked al dente to avoid mushy texture after baking.
- You can prepare this dish ahead of time, refrigerate, and bake just before serving.
