Tuscan Mac and Cheese
A rich and creamy pasta dish that combines melting cheeses, garlic, and sun-dried tomatoes for a decadent yet comforting meal.
Ingredients
Pasta and Dairy
- 8 oz elbow macaroni The small, curved shapes provide perfect pockets for the gooey cheese blend.
- 1 cup heavy cream Adds richness that makes the dish undeniably indulgent.
- 1 cup Gruyère cheese, shredded Brings a nutty flavor and remarkable melting quality.
- 1/2 cup Parmesan cheese, grated Sharpness cuts through richness, adding delightful dimension.
Flavor Enhancers
- 1/2 cup sun-dried tomatoes, chopped Offers a tangy sweetness and a pop of color.
- 1/4 cup fresh basil, chopped Elevates the overall flavor with fresh, herbal notes.
- 3 cloves garlic, minced Adds an irresistible depth that pairs perfectly.
- 2 tbsp butter For sautéing and adding richness.
Instructions
Cooking the Pasta
- Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan over medium heat, melt butter and sauté minced garlic until fragrant.
- Pour in heavy cream and gradually whisk in Gruyère and Parmesan cheeses until melted and smooth.
Combining Ingredients
- Stir in sun-dried tomatoes and basil; then add cooked macaroni to the cheese mixture.
Baking
- Transfer to a greased baking dish, sprinkle with extra cheese, and bake at 350°F for about 20 minutes until golden brown.
Serving
- Serve warm garnished with additional basil if desired.
Notes
Avoid overbaking to prevent a dry texture. Substitute regular pasta with whole-grain options for healthier alternatives.