Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish (optional)
Instructions
- Boil salted water and cook macaroni until al dente, then drain.
- Sauté garlic in olive oil, add sun-dried tomatoes and spinach, cooking until wilted.
- Add flour to the skillet, stir, then whisk in milk and cream until thickened.
- Stir in mozzarella and Parmesan until melted; season with salt, pepper, and Italian seasoning.
- Fold in cooked macaroni until well coated.
- Transfer to a greased baking dish, top with cheese or breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes.
- Garnish with basil and serve warm.
Notes
- For a richer flavor, use whole milk instead of low-fat.
- Adjust seasoning to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Tuscan Mac And Cheese, Pasta, Comfort Food, Italian Recipe