Tuscan Mac and Cheese

5 from 18 votes

This Tuscan Mac and Cheese is creamy cheese, and full of delicious flavor. Full of spinach, sundried tomatoes, and cheesy goodness you can't go wrong!

Prep Time15

Cook Time30

Course: Main Dish, Side Dish

Cuisine: American

Servings: Servings

Calories: 389kcal

Author: Wendy

Equipment

9x9 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 9x9 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.

Notes

Want to stretch this even further and turn it into a main dish? Add cooked shredded chicken or the cooked protein of your choice.

Nutrition