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Tuscan Mac and Cheese

A close-up of a bowl of creamy Tuscan mac and cheese with crumbled sausage, sun-dried tomatoes, and fresh parsley.
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A creamy, comforting mac and cheese with sun-dried tomatoes, spinach, and Italian herbs, perfect for a weeknight dinner or potluck.

Ingredients

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  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 cups heavy cream
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded cheese blend (e.g., Gruyere, sharp cheddar, Parmesan)
  • 2 cups fresh spinach
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook macaroni according to package directions. Drain and set aside.
  2. While macaroni cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Add minced garlic and chopped sun-dried tomatoes to the skillet and cook for 1 minute until fragrant.
  4. Pour in heavy cream, add Italian seasoning, salt, and pepper. Bring to a simmer, stirring occasionally.
  5. Reduce heat to low and gradually stir in the shredded cheese blend until melted and smooth.
  6. Add the cooked macaroni and fresh spinach to the skillet. Stir until spinach wilts and pasta is well coated in the sauce.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For a cheesy pasta bake, transfer the mixture to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden.
  • This recipe can be made ahead. Assemble up to the point of adding spinach, cover, and refrigerate. Reheat gently on the stovetop, then stir in spinach before serving.
  • Consider using a blend of cheeses like Gruyere for nuttiness, sharp cheddar for tang, and Parmesan for a salty kick.

Nutrition

Find it online: https://delicerecipe.com/tuscan-mac-and-cheese/