Tuscan Mac and Cheese
A delightful twist on classic mac and cheese, combining creamy cheeses with spinach and sundried tomatoes for a rich and satisfying dish.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni Cook according to package instructions.
- 1 cup spinach, chopped
- 1/2 cup sundried tomatoes, chopped
Cheeses
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 cup ricotta cheese
Sauce Base
- 2 cups milk Add gradually to roux.
- 3 tablespoons butter For making the roux.
- 3 tablespoons all-purpose flour For thickening the sauce.
- 1 teaspoon Italian seasoning Enhances flavor.
- Salt and pepper to taste
Instructions
Preparation
- Cook the elbow macaroni according to the package instructions. Once cooked, drain it and set it aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until you create a smooth roux.
Making the Sauce
- Gradually whisk in the milk to the roux. Continue to cook, stirring constantly, until the sauce thickens.
- Stir in the shredded mozzarella, grated parmesan, and ricotta cheeses. Keep mixing until everything is melted and well combined.
Combining Ingredients
- Add the cooked macaroni to the cheese sauce. Then, fold in the chopped spinach, sundried tomatoes, and Italian seasoning. Mix everything together until well combined.
- Season the mixture with salt and pepper to taste.
Serving
- You can either transfer the mix to a baking dish for a casserole-style meal or serve it warm directly from the pot.
Notes
This dish can be stored in an airtight container in the fridge for 3-5 days, or frozen for up to 2 months. Reheat with a splash of milk to restore creaminess. Avoid overcooking the pasta to keep it al dente.