Save Experience the ultimate comfort food fusion with this Creamy Tuscan Chili Mac. This dish marries the heartiness of a classic chili mac with the elegant flavors of the Italian countryside. Sun-dried tomatoes, fresh baby spinach, and a velvety Parmesan cream sauce transform simple elbow macaroni and ground beef into a gourmet weeknight dinner that the whole family will adore.
Save The secret to this recipe lies in the balance of textures. The al dente pasta provides the perfect bite, while the melted mozzarella and heavy cream create a luxurious sauce that coats every single noodle. It is a warm, inviting meal that brings a touch of Tuscan sunshine to your kitchen table.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Meats: 1 lb (450 g) ground beef or Italian sausage
- Vegetables: 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 red bell pepper (diced), 1 cup (50 g) sun-dried tomatoes packed in oil (drained and chopped), 3 cups (90 g) baby spinach (roughly chopped)
- Liquids: 3 cups (720 ml) low-sodium chicken or vegetable broth, 1 (14.5 oz/410 g) can diced tomatoes with juice
- Dairy: 1 cup (240 ml) heavy cream, 1 cup (90 g) freshly grated Parmesan cheese, 1 cup (115 g) shredded mozzarella cheese
- Spices & Pantry: 1 tsp dried oregano, 1/2 tsp dried basil, 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes (optional), Salt and black pepper to taste, 2 tbsp olive oil
Instructions
- Step 1
- Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion and bell pepper; sauté for 3–4 minutes until softened.
- Step 2
- Add garlic and cook for 1 minute until fragrant.
- Step 3
- Add ground beef or sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
- Step 4
- Stir in sun-dried tomatoes, dried oregano, basil, paprika, and red pepper flakes. Cook for 1 minute.
- Step 5
- Add diced tomatoes (with juice), broth, heavy cream, and macaroni. Stir well and bring to a gentle boil.
- Step 6
- Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and sauce is slightly thickened.
- Step 7
- Stir in spinach and cook for 2 minutes until wilted.
- Step 8
- Add Parmesan and mozzarella cheeses, stirring until melted and creamy. Taste and adjust salt and pepper as needed.
- Step 9
- Serve hot, garnished with extra Parmesan and fresh basil if desired.
Zusatztipps für die Zubereitung
For an even deeper flavor profile, consider adding a small pinch of nutmeg when stirring in the cream. Ensure the pasta is stirred occasionally during the simmering stage to prevent it from sticking to the bottom of the Dutch oven.
Varianten und Anpassungen
To create a lighter version of this comfort classic, you can substitute the heavy cream with half-and-half. For protein alternatives, ground turkey works beautifully, or you can use plant-based crumbles for a vegetarian option that still delivers great texture.
Serviervorschläge
Serve this dish piping hot with a generous garnish of fresh basil and an extra dusting of Parmesan. To complete the meal, pair it with a crisp glass of Pinot Grigio or a light Chianti to complement the rich tomato and cream sauce.
Save This Creamy Tuscan Chili Mac is more than just a meal; it is a cozy experience in a bowl. Whether you are hosting a casual weekend dinner or looking for a special weeknight treat, this recipe delivers restaurant-quality flavor with the heartwarming soul of home cooking. Enjoy every creamy, savory bite!
Recipe Help & Answers
- → Can I make this creamy Tuscan chili mac ahead of time?
Yes, you can prepare this dish up to 24 hours in advance. Store in the refrigerator and reheat gently on the stove, adding a splash of broth or cream to restore the creamy consistency. The pasta will continue absorbing liquid, so you may need to add more when reheating.
- → What pasta shapes work best for this dish?
Elbow macaroni is ideal because its curved shape holds the creamy sauce beautifully. Shells, cavatappi, or penne also work well. Avoid long pasta like spaghetti or linguine as they're harder to eat in this chunky, hearty preparation.
- → Can I freeze leftovers?
You can freeze leftovers for up to 3 months. The texture may change slightly—the pasta can become softer and the cream may separate. To reheat, thaw overnight in the refrigerator then warm gently on the stove, stirring in a splash of cream or broth to bring back the creamy consistency.
- → How do I make this lighter?
Substitute half-and-half or whole milk for heavy cream, use ground turkey instead of beef or sausage, and reduce the amount of cheese to half. You can also increase the vegetables—add zucchini, mushrooms, or bell peppers for bulk without extra calories.
- → Can I make this vegetarian?
Absolutely. Replace the ground beef or sausage with plant-based crumbles, lentils, or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth. The dish remains just as satisfying and creamy with these substitutions.
- → Why cook the pasta directly in the sauce?
Cooking pasta directly in the sauce allows it to absorb flavors as it cooks and releases starches that naturally thicken the liquid. This technique creates a creamier, more cohesive dish and saves you from having to drain pasta and dirty another pot.