Nothing says cozy comfort like a creamy skillet of Tuscan Mac and Cheese. This 30-minute dish combines melty cheese, sun-dried tomatoes, and tender pasta for a rich, herby twist on classic comfort food. Perfect for Thanksgiving or any night you crave something warm, hearty, and full of flavor.
Table of Contents
Why You’ll Love This Recipe
You’ll love this Tuscan Mac and Cheese because it’s fast, easy, and made with everyday ingredients. It comes together in about 30 minutes yet tastes like it simmered all afternoon. The creamy sauce has a tangy tomato base and a blend of cheddar, mozzarella, and Parmesan that coats every shell perfectly. The sun-dried tomatoes bring a burst of Mediterranean flavor while the spinach adds color and freshness. This recipe feels fancy enough for Thanksgiving dinner but simple enough for a weeknight. Best of all, you can adjust the spice, cheese, or pasta shape to make it just how you like. It’s rich, flavorful, and guaranteed to win over everyone at the table.
Ingredients You’ll Need
Main Ingredients
Use medium pasta shells or your favorite short pasta—they hold the sauce beautifully. Sun-dried tomatoes give a tangy punch that balances the creaminess. A mix of cheddar, mozzarella, and Parmesan creates a velvety, flavorful sauce. Spinach adds a pop of green and extra nutrients. Butter and a touch of oil from the tomatoes bring richness, while flour helps thicken the sauce perfectly.
Seasonings & Enhancers
This recipe uses oregano, basil, parsley, and smoked paprika for warmth and depth. Garlic salt and onion powder add savory notes, while mustard powder and a dash of hot sauce give it a little kick. Together, they create that classic Tuscan-inspired flavor—creamy, herby, and slightly spicy.
Substitutions & Variations
You can use half and half instead of milk and cream for a lighter option. Try Monterey Jack or Cheddar Jack for a smoother melt. Swap in any short pasta like cavatappi, penne, or ziti. Want more heat? Sprinkle extra red pepper flakes or add an extra splash of hot sauce for a bolder flavor.
How to Make Tuscan Mac and Cheese
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside. Keep a bit of pasta water if you want to adjust the sauce later.
Build the Sauce Base
In a large skillet, heat butter and the oil from the sun-dried tomatoes. Add minced garlic and sauté for two minutes until fragrant. Stir in the flour and tomato paste, cooking for a minute or two until the mixture turns slightly golden and smells nutty.
Add Creamy Components
Lower the heat and slowly whisk in milk, cream, hot sauce, and the seasoning blend. Stir constantly to avoid lumps. The sauce will start to thicken into a smooth, silky base.
Add Flavor & Cheeses
Add the chopped sun-dried tomatoes and simmer gently. Then gradually stir in the shredded cheeses in small handfuls, letting each melt before adding more. The sauce should become creamy and rich with no clumps.
Combine & Finish
Toss in the spinach and cover briefly until wilted. Add the drained pasta and stir until everything is coated in that luscious Tuscan sauce. Let it rest for a minute so the sauce thickens slightly before serving.
Expert Tips for the Best Results
For the creamiest sauce, always shred cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Keep the heat on low when adding cheese to avoid curdling. If the sauce gets too thick, add a splash of milk or pasta water. When reheating leftovers, use a double boiler or a low stovetop flame to keep it smooth. To restore creaminess, stir in a bit of broth or cream as it warms. Adjust spice by adding red pepper flakes or extra hot sauce. And for the best flavor balance, taste and season as you go—Tuscan-style comfort is all about layering flavor.
Storage and Reheating Guide
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months. When reheating, thaw frozen portions fully in the fridge first. Warm gently in a saucepan or double boiler, adding a splash of milk, cream, or broth to loosen the sauce. Avoid microwaving at high power—it can cause the cheese to separate. Stir often until creamy again and serve warm.
Serving Suggestions
This Tuscan Mac and Cheese pairs beautifully with roasted meats and vegetables. Serve it next to a juicy turkey breast for Thanksgiving or a slice of buttery herb stuffing for holiday dinners. Add a side of green beans or a crisp salad for freshness. Garnish with extra Parmesan, fresh parsley, or a drizzle of tomato oil for a lovely finishing touch. For buffet-style serving, keep it warm in a casserole dish—it stays creamy and delicious for hours.
Other Recipes You May Enjoy
- Baked mac and cheese Thanksgiving recipe
- Buttery herb stuffing for holiday dinners
- Sweet potato casserole with marshmallows
Conclusion
This Tuscan Mac and Cheese is creamy, cheesy, and packed with comforting Italian flavor. With sun-dried tomatoes, spinach, and three kinds of cheese, it’s a perfect blend of cozy and classy. Make it for your Thanksgiving feast or a quiet weeknight when you crave something hearty and rich. Don’t forget to save, share, and rate this recipe—it’s one you’ll want to make again and again! For more cozy recipe inspiration, visit my Pinterest board.
Tuscan Mac and Cheese
Equipment
- Large pot For boiling pasta
- Large skillet Saucepan or sauté pan works
- Whisk For smooth sauce
- Wooden spoon Stirring and folding
- Measuring cups and spoons Accurate measuring
- Colander Drain pasta
- Cutting board and knife Chop tomatoes
Ingredients
- 1 lb medium pasta shells
- 2 tbsp salted butter
- 1 tbsp oil from sun dried tomatoes
- 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 1 tbsp tomato paste
- 10 oz sun dried tomatoes, diced
- 2 cups cheddar cheese, shredded
- 0.5 cup mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, shredded
- 2 cups packed baby spinach
- 2 cups milk (1 percent)
- 1 cup heavy cream
- 1 tsp hot sauce
- 0.5 tsp oregano, dried
- 0.5 tsp basil, dried
- 0.5 tsp onion powder
- 0.5 tsp garlic salt
- 0.5 tsp mustard powder
- 0.5 tsp parsley, dried
- 0.25 tsp smoked paprika
- 1 pinch red pepper flakes
- salt and black pepper to taste
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente. Reserve 0.5 cup pasta water, then drain.
- In a large skillet over medium heat, melt butter with the tomato oil. Add minced garlic and sauté for 2 minutes until fragrant.
- Stir in flour and tomato paste. Cook 1 to 2 minutes, stirring constantly, until lightly golden and toasty.
- Lower to medium low. Slowly whisk in milk, cream, hot sauce, and all seasonings. Stir until smooth and slightly thickened.
- Add diced sun dried tomatoes. Bring to a gentle simmer, then lower heat so the sauce stays calm.
- Gradually add cheddar, mozzarella, and Parmesan in small handfuls, stirring until melted and velvety.
- Stir in spinach and cover briefly to wilt.
- Add drained pasta and toss to coat. Adjust with a splash of reserved pasta water if needed. Rest 1 minute to thicken, then serve.
