Ingredients

Scale

The key to this dish lies in selecting the right ingredients that bring out the Tuscan spirit without complicating the process. I always prefer high-quality cheeses and fresh herbs—ingredients that elevate the dish effortlessly. Using a mix of creamy cheeses and a touch of Parmesan adds depth and that irresistible golden crust. Feel free to swap in kale, spinach, or even chard, depending on what’s freshest in your market or garden.

12 ounces elbow macaroni or small pasta shells
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 cups fresh kale or spinach, roughly chopped
3 cloves garlic, minced
1 teaspoon dried Italian seasoning or a blend of basil, oregano, and thyme
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes for a gentle heat

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
While the pasta cooks, melt butter in a large saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—watch closely so it doesn’t burn.
Whisk in the flour to create a roux, cooking for 2-3 minutes to remove the raw flour taste. It should bubble gently but not brown.
Slowly pour in the milk and cream while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes.
Add the Italian seasoning, salt, pepper, and red pepper flakes if using. Stir in the cheeses—mozzarella, cheddar, and half the Parmesan—until melted and smooth.
Fold in the chopped sun-dried tomatoes and kale or spinach. Cook for 2-3 minutes until the greens soften but retain their color.
Toss the cooked pasta into the sauce, ensuring every piece is coated in cheesy goodness.
Transfer the mac and cheese to a buttered baking dish, sprinkle the remaining Parmesan over the top, and place under a broiler for 3-5 minutes until golden and bubbly. Keep a close eye to avoid burning.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International