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Tuscan Mac and Cheese

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This isn’t your average mac and cheese. With creamy cheeses, sun-dried tomatoes, and fresh spinach folded into a velvety sauce, this Tuscan-inspired version brings soul-warming comfort with a Mediterranean touch. It’s dinner-party worthy but easy enough for a weeknight.

Ingredients

Scale

12 oz elbow macaroni (or pasta of choice)

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

1 cup fresh spinach, chopped

½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry)

1 teaspoon garlic powder or 2 cloves minced garlic

1 teaspoon Italian seasoning

Salt and black pepper, to taste

Instructions

Cook pasta in salted water until al dente. Drain and set aside.

In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.

Slowly whisk in milk and cook until thickened, about 5–6 minutes.

Stir in mozzarella, cheddar, and Parmesan until melted and smooth.

Add garlic, Italian seasoning, spinach, and sun-dried tomatoes. Cook for 1–2 minutes until spinach wilts.

Season with salt and pepper, then stir in cooked pasta.

Serve warm, with extra Parmesan or a sprinkle of red pepper flakes if desired.

Nutrition

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