On a chilly evening, when the world outside feels like a forgotten dream and warmth is a distant memory, there’s a comfort that only a dish like Tuscan Mac and Cheese can provide. Imagine the creamy texture of cheese swirling around tender pasta, each bite echoing the cozy embrace of a favorite blanket—it’s sheer indulgence. And speaking of indulgence, did you catch the latest on the pumpkin spice latte craze this year? But I digress—let’s get back to this luscious, cheesy masterpiece.
Steps
- Begin by boiling a pot of water, adding salt generously once it reaches a boil. Cook the pasta until it is al dente, then drain and set aside.
- In a large skillet over medium heat, melt butter with oil reserved from the sundried tomatoes. Sauté the minced garlic for about 2 minutes.
- Stir in the flour and tomato paste, cooking for another 1-2 minutes while stirring continuously. Gradually add the milk and cream mixture, ensuring to stir to keep the sauce smooth.
- Add in the chopped sundried tomatoes and bring the mixture to a gentle simmer, then lower the heat.
- Slowly add the shredded cheeses, allowing each portion to melt before adding more. Once the cheese has fully melted, add the spinach and cover the skillet until the spinach wilts.
- Combine the drained pasta with the sauce, stirring to achieve the desired consistency. Allow the pasta to sit for a few minutes so it can absorb more of the sauce.
Ingredients
- Sauce:
- 2 cups of 1% milk
- 1 cup of heavy cream
- 1 teaspoon hot sauce (e.g., Frank’s Hot Sauce)
- ½ teaspoon each of oregano, basil, onion powder, garlic salt, mustard powder, parsley
- ¼ teaspoon smoked paprika
- 1 pinch of red pepper flakes
- Mac and Cheese:
- 1 lb. medium pasta shells
- 2 tablespoons salted butter
- 1 tablespoon oil from sundried tomatoes
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste (or 1 additional tablespoon flour if needed)
- 10 oz. sundried tomatoes
- 2 cups cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, shredded
- 2 cups packed baby spinach, whole or roughly chopped
Nutritional Values
Calories: 5136kcal | Carbohydrates: 560g | Protein: 200g | Fat: 248g | Saturated Fat: 136g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 64g | Trans Fat: 0.8g | Cholesterol: 680mg | Sodium: 5632mg | Potassium: 12528mg | Fiber: 56g | Sugar: 152g | Vitamin A: 16480IU | Vitamin C: 136mg | Calcium: 3360mg | Iron: 32mg
FAQ
- Can I use a different type of pasta for Tuscan Mac and Cheese?
- Yes, you can use a variety of pastas for this recipe. While the original recipe uses Colavita Shells, options like traditional Macaroni, Cavatappi, Farfalle, Fusilli, Penne, and Ziti all work well.
- What cheeses are recommended for the Tuscan Mac and Cheese?
- The recipe suggests using Cracker Barrel Extra Sharp Yellow Cheddar, Dragone whole milk low moisture mozzarella, and Belgioioso Parmesan. However, other cheeses like Monterey Jack, Cheddar Jack, or Romano can also be used.
- How should I store and reheat leftover Tuscan Mac and Cheese?
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. To reheat, use a makeshift double boiler to help restore the sauce’s original consistency. Adding a bit of reserved pasta water, milk, or chicken broth can help smooth out the sauce.
- Can I substitute the milk and heavy cream in the recipe?
- Yes, you can use 3 cups of half and half as a substitute for the milk and heavy cream if needed.
- What is the purpose of hot sauce in the recipe, and can I skip it?
- The hot sauce acts as a flavor enhancer and doesn’t make the dish spicy. Frank’s Hot Sauce is recommended, but it can be omitted if desired.
Tips
- Grate Your Own Cheese: Use a block of cheese and grate it yourself. Freshly grated cheese melts more smoothly and has a better taste compared to pre-packaged shredded cheese.
- Mind the Sauce Temperature: When adding the cheese to the sauce, ensure the sauce base isn’t too hot. A lower temperature helps prevent the dairy from separating, which can lead to a grainy texture.
- Use Reserved Pasta Water: When reheating leftovers, adding a little reserved pasta water can help smooth out the sauce. If you don’t have pasta water, a splash of milk or chicken broth can also work.
- Customize the Heat: The hot sauce in the recipe enhances flavor without adding noticeable heat. Feel free to adjust the amount to suit your personal taste preferences.
Equipment
- 3-Quart Stainless Steel Sauté Pan – A specific size is recommended for this recipe.
- Box Cheese Grater – Important for freshly grating cheese to achieve a creamier melt.
- 1 Quart Measuring Cup with a Spout – Useful for combining and pouring sauce ingredients.
- Pasta Strainer – Necessary for draining cooked pasta.
- Measuring Spoons – Magnetic ones are suggested for organized storage.
