Ingredients
Scale
Let’s dive into the ingredients that make this dish shine. You’ll find most of these are pantry staples, with a few stars that bring that Tuscan flair.
- 12 ounces elbow macaroni
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
- 3 cups whole milk
- 2 tablespoons all-purpose flour
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
If you’re missing fresh spinach, frozen works just as well. And if basil isn’t your thing, a little oregano can step in just fine. Flexibility is key, just like those dinners from my childhood where improvisation was the name of the game.
Instructions
Let’s get cooking! Follow these steps, and you’ll have a delicious meal ready in no time. Remember, it’s not about perfection, but about feeding your family with love.
- Boil the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the sun-dried tomatoes and fresh spinach to the skillet. Sauté until the spinach is wilted, about 3 minutes.
- In a separate saucepan, whisk together milk and flour over medium heat until it thickens, about 5 minutes. Stir constantly to avoid lumps.
- Reduce heat to low and stir in mozzarella and Parmesan cheese until melted and smooth.
- Combine the cooked pasta, spinach mixture, and cheese sauce in the skillet. Stir well to coat the pasta.
- Season with dried basil, salt, and pepper. Cook for another 2 minutes until everything is well combined.
- Serve hot, with a sprinkle of extra Parmesan if desired.
Pro tip from my dad’s kitchen: If you find yourself with leftover roasted chicken, shred it and toss it in for an extra protein punch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Tuscan Mac And Cheese, recipe, cooking, food
