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
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
- 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.
