Whip up this restaurant-quality Tuscan mac and cheese for dinner or even a side dish this week. Al dente elbow macaroni, a blend of cheese, sun-dried tomatoes, fresh spinach, and more. A total comfort food in this macaroni and cheese recipe.
Feel free to add in some chicken breasts or even rotisserie chicken to stretch the dish even more. Either way, the cheese sauce is the showcase of this pasta recipe, and it uses simple ingredients. So it is easy to make all year round.
This recipe is a dish that was inspired by my Chick-fil-A macaroni and cheese. Also, if you own an Instant Pot learn how to make mac and cheese in your pressure cooker for an easy side dish.
Jump to:
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- elbow macaroni
- olive oil
- onion
- garlic
- sundried tomatoes
- dried basil
- dried oregano
- salt and black pepper
- milk
- parmesan cheese
- mozzarella cheese
- spinach leaves
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Start by cooking the pasta as directed on the box. Drain and set it to the side. Then in a large skillet or Dutch oven, saute the onions until translucent and golden in extra virgin olive oil. Then mix in the garlic and saute another minute or two.
Add in the chopped sundried tomatoes, basil, oregano, salt and pepper. Stir to combine.
Then mix in the cream cheese, and cook until it begins to melt. Then add in the parmesan cheese and 1/2 cup of the pre-shredded cheese. Mix well until creamy and the cheese is fully mixed. Add in the baby spinach leaves.
Pour the macaroni and cheese, and creamy sauce in a greased baking dish, and top with the remaining cheese.
Bake as directed until the top is golden brown and the cheese is bubbly.
Remove from the oven and let cool then serve up. Garnish with some fresh, finely chopped parsley, more shredded parmesan cheese, etc.
Hint: Make this a full meal and add some pre-cooked diced chicken to the pasta mixture. You can use boneless chicken thighs, chicken breasts, etc. Just prep-cook the chicken as you would like and then stir in the macaroni pasta and bake the same. This easy Mac is versatile for sure.
Variations
Here are a few ways to change up this macaroni recipe! Feel free to try some of the changes or keep it as is. Either way, this Tuscan macaroni and cheese is one of our favorite dinner recipes.
- Spicy – add chili pepper flakes while cooking the onions and other Italian herbs. This will bring out some spice. You could also add in a little hot sauce or cayenne pepper for spice.
- Deluxe – Add in some diced cooked chicken, chopped crispy bacon, or even some crab meat for a deluxe version of this pasta recipe. The Tuscan chicken macaroni is a total comfort food.
- Kid-friendly – Add a tablespoon of melted butter with Italian breadcrumbs and mix well. Sprinkle over the top of the macaroni and cheese to create a nice crunch to the top of the pasta.
See this cheeseburger mac and cheese for another comfort food dinner idea.
Equipment
Equipment can have a big impact on how a recipe turns out. I recommend using a large pot for cooking your dry pasta. Then you can use a baking dish or Dutch oven for baking the pasta in the oven.
You also might find a hand crank cheese grater is a great investment if you like to shred your cheese yourself. It speeds up the prep time.
Storage
If you do not eat all the pasta, you can store it in an airtight container in the fridge for 3-5 days. You can warm up the leftovers in the microwave, on the stove top, or cover with foil and bake in the oven until warmed up.
Or go a step further and freeze any of the leftovers. Place in a freezer-friendly container and freeze for 2-3 months. Then thaw the pasta in the fridge overnight, or defrost straight from the freezer in the microwave.
Wendy’s Test Kitchen Tips
- Cook the pasta till it is al dente. Since it bakes in the oven if you overcook the pasta it can cause your pasta to become mushy and break down too much.
- Feel free to use your favorite pasta shape. Just cook the pasta as directed on the box.
- Use Italian seasoning to replace the individual spices if you want to speed up the prep even more.
- Use a wooden spoon to scrape the bottom of the pan from any stuck-on browned bits after you sear the onions and garlic. This will add more flavor to the pasta dish.
- When you reheat it can be a bit dry, so adding some chicken broth or milk to the pasta will help make it creamier in texture.
- For the best mac, I recommend shredding cheese off the block. Instead of buying pre-shredded cheese, as it contains extra starches and will make your pasta oily.
FAQs
As you see in this recipe I did a mix of cheese blends. Feel free to change up the types of cheese you use. Fontina, Asiago, white cheddar, etc. all work.
You can make this pasta a day ahead of when you want to serve it up. Just cover with a lid or foil and refrigerate. Then warm it up, when you are ready in a covered dish in the oven. Once warmed through you can serve it up.
There are a few reasons this can happen. Overcooking the pasta is one of the main things, or not draining the pasta fully before you add it in with the other ingredients. Those are the two that cause the most issues with mushy pasta.
Pairing
These are my favorite dishes to serve with Tuscan mac and cheese:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Tuscan Mac and Cheese
Equipment
- 9×9 casserole dish
- large pot
- large skillet
Ingredients
- 8 ounces dry elbow macaroni
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup sun-dried tomatoes drained and chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces cream cheese softened
- 1 cup milk
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 2 cups baby spinach leaves
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×9 baking dish with nonstick cooking spray unless using a dutch oven.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet or dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes, basil, oregano, salt, and black pepper.
- To the skillet, add the softened cream cheese and cook until it begins to melt. Add the milk and stir until blended. Then, add the grated Parmesan cheese and ½ cup of shredded mozzarella cheese. Mix until well blended and creamy.
- Stir the baby spinach into the noodles. Then, add the sauce to the noodles. Mix well to combine.
- Transfer the macaroni and cheese mixture to a greased baking dish. Top with the remaining cheese.
- Bake the macaroni and cheese in the preheated oven for about 20-25 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let it cool for a few minutes before serving.