Tuscan Mac and Cheese Pressure Cooker Recipe

Restaurant-quality Tuscan Mac and Cheese recipe with a creamy 3-cheese sauce, spinach, sundried tomatoes, and Italian seasonings.

Prep Time 15

Cook Time 15

Total Time 30

Servings 8 people

Calories 642 kcal

2 cups milk I use 1%
1 cup heavy cream rich, smooth sauce base
1 teaspoon hot sauce like Frank's
½ teaspoon each oregano, basil, onion powder, garlic salt, mustard powder, parsley
¼ teaspoon smoked paprika subtle smoky hints
1 pinch red pepper flakes for warmth
1 pound medium pasta shells perfect shape for holding sauce
2 tablespoons salted butter for sautéing
1 tablespoon oil from sundried tomatoes
3 cloves garlic minced
2 tablespoons flour
1 tablespoon tomato paste or 1 additional tablespoon flour if needed
10 ounces sundried tomatoes
2 cups cheddar cheese shredded
½ cup mozzarella cheese shredded
¼ cup Parmesan cheese shredded
2 cups baby spinach packed, whole or roughly chopped

Cook pasta shells on the stove until al dente, then drain and set aside.
Melt the butter in a big pan set on medium heat. Toss in the minced garlic and stir until it smells amazing, about a minute.
Pour in milk, heavy cream, and hot sauce. Stir it up good with all those dried spices you picked out.
Heat the mix until it starts to simmer gently. Keep stirring so it doesn’t stick or burn and you see it thickening a bit.
Add your cooked pasta shells to the sauce. Mix well so every bit gets coated with that herb and cheese goodness.
Put the sundried tomatoes and spinach in last. They add big flavor and keep the dish fresh and colorful.
Let it all cook together on low for 2-3 minutes so pasta soaks up the sauce flavors and the cheese melts real good.

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.