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When it comes to mac and cheese, the choice of pasta is crucial. While traditional elbow macaroni is the go-to option, there are other pasta varieties that can enhance your dish. In our Tuscan-inspired version, we recommend using cavatappi, a spiral-shaped pasta that holds cheese sauce beautifully. Its ridges create more surface area for the sauce to cling to, ensuring each bite is bursting with flavor.

Tuscan Mac and Cheese

Discover a deliciously unique twist on the classic mac and cheese with Tuscany’s Velvety Twist. This recipe combines creamy cheeses with the vibrant flavors of sun-dried tomatoes and fresh spinach, elevating comfort food to a new level. Learn how to choose the perfect pasta, craft a rich cheese sauce, and incorporate delightful Tuscan ingredients. Serve this indulgent dish with a crispy topping for a memorable meal that will impress family and friends alike. Embrace the warmth of Italian cuisine with every comforting bite!
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Ingredients
  

Pasta:

8 oz cavatappi or elbow macaroni

Cheese Sauce:

2 cups whole milk

1 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 cup grated aged cheddar cheese

1 cup grated Gruyère cheese

1/2 cup freshly grated Parmesan cheese

Tuscan Flair:

1 cup sun-dried tomatoes, chopped

1 cup fresh spinach, roughly chopped

1/2 cup cooked Italian sausage, crumbled (optional)

Topping:

1 cup panko breadcrumbs

2 tablespoons olive oil

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese

Instructions
 

Prepare the Pasta:

    - Bring a large pot of salted water to a boil. Cook the cavatappi or elbow macaroni according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce:

        - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until bubbly.

          - Gradually add the whole milk and heavy cream, whisking continuously to prevent lumps. Continue cooking for about 3-4 minutes until the mixture thickens slightly.

            - Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Lower the heat and gradually mix in the aged cheddar, Gruyère, and Parmesan cheeses until melted and smooth.

              Combine Ingredients:

                - In a large mixing bowl, combine the cooked pasta, cheese sauce, sun-dried tomatoes, fresh spinach, and cooked Italian sausage (if using). Mix well until the pasta is evenly coated.

                  Prepare the Topping:

                    - In a small bowl, mix the panko breadcrumbs, olive oil, chopped parsley, and grated Parmesan until combined.

                      Assemble and Bake:

                        - Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased 9x13 inch baking dish. Evenly sprinkle the panko topping over the mac and cheese.

                          - Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy.

                            Serve:

                              - Allow the dish to cool for about 5 minutes before serving. Garnish with additional parsley if desired.

                                Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings