Tuscan Mac & Cheese

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Macaroni

  Dry, enriched

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Heavy whipping cream

  Fluid

  2 ½ cup, fluid or 595g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Mozzarella cheese

  Whole milk

  ¼ cup, shredded or 28g

• Red peppers

  Sweet, canned, solids and liquids

  12 oz or 340g

• Spinach

  Raw

  1 cup or 30g

• Mushrooms

  White, raw

  ⅓ cup, pieces or slices or 23g

Directions

1. In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and return to the pot.
2. Melt the beter in a large skillet over medium-high heat. Stir in the garlic until fragrant, about 1 to 2 minutes. Sprinkle the flour over the butter and stir until thickened. Gradually whisk in the heavy cream until smooth.
3. Season with salt, pepper, and Italian seasoning. Stir in the shredded cheese until melted, then add the pasta to the skillet and stir to combine.
4. Add the drained and chopped roasted red peppers, spinach leaves, and sliced mushrooms. Stir until the spinach is tender.
5. Adjust seasoning with salt and pepper if needed. Serve immediately.

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