Tuscan Macaroni and Cheese
Tuscan Macaroni and Cheese
15 minutes
Potatoes, Pastas and Grains
Ingredients
- Kosher salt
- 8 oz macaroni
- 2 tablespoons Fustin's Tuscan Herb olive oil
- 1 onion, diced
- 1/3 cup mushrooms, diced
- 1 garlic clove, minced
- 2 tablespoons flour
- 2 tablespoons Fustini's Thyme balsamic
- 2 1/2 cups heavy cream
- 1 tablespoon Fustin's Tuscan Spice blend
- 1/2 cup shredded Italian cheese blend
- 1/2 - 12 oz jar roasted red peppers, drained, chopped
- 1 cup packed baby spinach leaves, roughly chopped
Directions
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
- In a large skillet over medium-high heat, add olive oil. Once hot add onion and sauté, until softened. Add mushrooms and continue cooking for 3-4 minutes until beginning to brown. Stir in garlic and continue cooking for 1 minute until fragrant. Sprinkle in flour and whisk for 3 minutes to cook the flour. Gradually whisk in the balsamic and then heavy cream until smooth.
- Season with salt, pepper and Tuscan spice blend. Stir in shredded cheese until melted, then add pasta to the skillet and stir to combine. Add roasted red peppers, spinach and stir until spinach is tender. Serve immediately.
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