Description
A creamy and flavorful twist on traditional mac and cheese, infused with Tuscan herbs and ingredients.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, heat the heavy cream over medium heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the Parmesan and mozzarella cheeses until melted and smooth.
- Add the sun-dried tomatoes and basil, mixing well.
- Combine the cooked macaroni with the cheese sauce, stirring to coat.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a spicier version, add red pepper flakes.
- Can substitute gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Tuscan Mac and Cheese, Italian Mac and Cheese, Creamy Pasta Dish