Creamy Tuscan Chili Mac

There's a moment in late autumn when I stopped overthinking dinner and just threw together what felt right—ground beef, sun-dried tomatoes from a jar I'd been hoarding, and a pour of cream that made the whole kitchen smell like a Roman trattoria. That first bowl of Creamy Tuscan Chili Mac came together almost by accident, but something about the way the pasta absorbed those Italian flavors while staying hearty and filling made it impossible to serve just once. My partner went back for seconds without asking, which in our house means a recipe has officially earned its place in rotation.

I made this for a dinner party where I was already stressed about everything else, and somehow this dish became the thing people kept talking about days later. One friend asked if I'd used some kind of secret technique, and I had to laugh because the secret was just letting the pasta cook right in the sauce and not being afraid of the cream. It taught me that sometimes the simplest approach, the one that feels almost reckless in its straightforwardness, is exactly what works.

Ingredients

• Elbow macaroni (12 oz): The small, curved shape holds sauce beautifully and cooks evenly when simmered directly in the broth, so you're not draining and mixing separate components.
• Ground beef or Italian sausage (1 lb): Sausage adds more seasoning complexity if you're feeling it, but regular ground beef works just as well and costs less; the key is browning it fully for deeper flavor.
• Yellow onion and red bell pepper: These form your flavor base and soften into the sauce, adding natural sweetness that balances the tanginess of tomatoes.
• Garlic (3 cloves, minced): Always mince it fresh right before adding; jarred garlic tastes flat compared to what you get from a fresh clove hitting hot oil.
• Sun-dried tomatoes (1 cup, packed in oil): Drain them well but save a tablespoon of that oil for cooking if you want extra depth; they contribute concentrated tomato flavor and a slight chew that fresh tomatoes can't match.
• Baby spinach (3 cups, chopped): It wilts down to almost nothing, so don't feel shy about the volume; it adds nutrition and a subtle earthiness without overwhelming the dish.
• Chicken or vegetable broth (3 cups): Low-sodium is essential because you're reducing it and adding salty cheese at the end; taste as you go rather than salting blindly.
• Canned diced tomatoes (14.5 oz): Use them with their juice for more body and acidity that keeps the cream from feeling heavy.
• Heavy cream (1 cup): This is where the richness lives; don't skip it or substitute aggressively unless you want a different dish entirely.
• Parmesan and mozzarella cheese: Freshly grated Parmesan melts smoother and tastes cleaner than pre-shredded; mozzarella adds stretch and creaminess while Parmesan brings the salty punch.
• Oregano, basil, paprika, red pepper flakes: These spices work together to give the dish that Italian backbone without any one flavor dominating; adjust red pepper flakes to your heat tolerance.
• Olive oil (2 tbsp): Good oil matters here since it's one of your first flavoring steps; use something you'd actually taste in a salad dressing.

Instructions

Build your flavor base:

Heat olive oil in a large Dutch oven or deep skillet over medium heat, then add diced onion and red bell pepper. Watch them soften and turn translucent, about 3-4 minutes, which is when you know they've released their sugars and are ready to support everything else.

Wake up the aromatics:

Add minced garlic and let it bloom for just 1 minute, stirring constantly so it doesn't brown and turn bitter. That toasted garlic smell is your signal to move forward.

Brown the meat:

Add ground beef or sausage, breaking it apart with a spoon as it cooks. Take your time here—5 to 6 minutes until there's no pink left—because browning creates deeper, more savory flavors than rushing through it.

Layer in the Italian notes:

Stir in sun-dried tomatoes, oregano, basil, paprika, and red pepper flakes (if using), cooking for 1 minute until everything becomes fragrant. This is where the dish starts to smell like the one you want to eat.

Combine everything:

Add canned tomatoes with their juice, broth, cream, and uncooked macaroni all together. Stir well, then bring to a gentle boil—you want movement but not aggressive rolling bubbles that might make the pasta stick.

Let it simmer and cook:

Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally. The pasta absorbs the liquid while the sauce thickens naturally, so you're creating one cohesive dish rather than combining separate elements.

Add greens and melt cheese:

Stir in spinach and cook for 2 minutes until completely wilted, then add both cheeses off heat, stirring gently until everything turns creamy and smooth. If it feels too thick, you can loosen it with a splash of broth, but usually the carryover heat does the job.

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This dish has become the one I reach for when someone I love isn't feeling well or when the world feels complicated and we need something that tastes like both comfort and celebration at once. There's something profound about a single pot that feeds six people and makes a kitchen smell like Italy without any pretense.

Variations That Work

The beauty of this recipe is how forgiving it is to swaps and adjustments. Use ground turkey or crumbled plant-based meat if you want to lighten it, or brown some Italian sausage links whole and slice them at the end for a different texture. Some nights I've added a pinch of nutmeg (yes, really) and it deepens the whole thing in ways that are hard to articulate but absolutely real.

Cream Alternatives and Lighter Versions

If heavy cream feels too rich, half-and-half works respectably, though you'll notice slightly less body in the sauce. You can also do a half-cream, half-broth approach or even a combination of cream and a splash of pasta water stirred in at the end. The dish transforms slightly with each swap, but it remains fundamentally delicious because the flavor layers are built from the vegetables, meat, and sun-dried tomatoes first.

Serving and Storage Wisdom

Serve this hot and fresh if possible, though it keeps beautifully in the refrigerator for 3-4 days and reheats gently on the stove with a splash of broth to loosen the sauce. Leftovers taste even better because the flavors continue blending, and there's zero shame in eating cold from the container at midnight.

• Garnish with fresh basil and extra Parmesan if you're feeling fancy, or just eat it straight from the pot like you mean it.
• Pair it with a crisp white wine if you're drinking—Pinot Grigio or Chianti both cut through the richness perfectly.
• This freezes decently for up to 2 months, though the pasta texture shifts slightly; thaw in the fridge and reheat slowly.

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This is the kind of meal that reminds you why cooking at home matters—not because it's complicated or requires special ingredients, but because it gathers people and fills them with something real. Make it tonight.

Recipe FAQs

→ Can I make this vegetarian?

Substitute plant-based crumbles or extra vegetables like mushrooms and zucchini for the ground beef. Use vegetable broth instead of chicken broth for fully vegetarian results.

→ What pasta shapes work best?

Elbow macaroni is traditional, but shells, cavatappi, or penne also work well. Choose shapes that catch sauce in their crevices for maximum flavor in each bite.

→ Can I prepare this ahead?

This dish reheats beautifully. Store in an airtight container for up to 4 days. Add a splash of broth or cream when reheating to restore the silky consistency.

→ How can I make it lighter?

Use half-and-half or whole milk instead of heavy cream, reduce the cheese amounts slightly, or opt for lean ground turkey. The dish remains satisfying with these adjustments.

→ What can I serve alongside?

A crisp green salad with vinaigrette balances the richness. Crusty garlic bread or focaccia is perfect for soaking up the creamy sauce. A light Pinot Grigio or Chianti complements the Italian-inspired flavors.