Description
Tuscan Mac and Cheese is an indulgent twist on the classic comfort food, merging creamy cheese with vibrant Italian flavors. This dish features tender elbow macaroni enveloped in a rich sauce made from cheddar and Pecorino-Romano cheeses, complemented by shredded chicken, fresh spinach, and sun-dried tomatoes. Perfect for family gatherings or cozy dinners, it promises to warm your heart and satisfy your cravings with every cheesy bite.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cooked shredded chicken
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (oil-packed)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Pecorino-Romano cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente, drain, and set aside.
- In a skillet over medium heat, add olive oil and sauté minced garlic for one minute until fragrant. Add spinach and cook until wilted.
- Lower the heat and pour in heavy cream, stirring constantly. Gradually mix in cheddar cheese and Pecorino-Romano until melted and smooth.
- Add shredded chicken, sun-dried tomatoes, and drained pasta to the skillet, stirring until well-coated in the sauce.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake uncovered for about 20 minutes or until golden brown on top.
- Serve hot, garnished with extra Pecorino-Romano if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 530
- Sugar: 3g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg