Tuscan Rabbit Mac & Cheese
If you’re looking for a rich and comforting rabbit recipe, this Tuscan Rabbit Mac and Cheese is the perfect dish. Combining tender, seasoned rabbit meat with a creamy and cheesy sauce! This recipe is sure to impress your family and friends. Whether you’re an experienced homesteader or new to cooking rabbit, this dish is a delicious way to enjoy farm-raised meat.
Watch how I make this Rabbit Tuscan Mac & Cheese
More Rabbit Recipes!
Since publishing my Firecracker Rabbit Recipe, I wanted to keep the theme going with rabbit meat recipes! There are so few recipes out there geared toward rabbit meat and I want to change that. This recipe is completely different from my last. It is a traditional comforting dish that I think you all will enjoy!
- Tuscan Rabbit Mac & Cheese
- Firecracker Rabbit
- Rabbit Shepherd’s Pie
- Rabbit Pot Pie Recipe
- Creamy Ranch Rabbit
Simple and Easy Rabbit Recipe
Tuscan Rabbit Mac and Cheese can be made in one pot easily. You can sear and cook the rabbit meat in the pot, then remove it to cook the rest of the dish. The noodles are cooked in the sauce. But, I like to sear my rabbit meat in a pan. Once cooked through, I leave the burner off and put a cover on the pan to keep the meat warm. From there I use a larger pot to start cooking the garlic, and onion, and finish up the dish from there adding the rabbit meat back in toward the end.
What you will need to make this Tuscan Rabbit Mac & Cheese at home
Ingredients
- 2 lbs boneless rabbit (rabbit tenders work best)
- Salt and pepper to season
- ½ tsp paprika (sweet or smoky)
- ½ tsp dried parsley
- 1 tbsp olive oil (divided)
- 2 tbsp butter
- 6 cloves garlic (finely diced)
- 1 small yellow onion (chopped)
- ⅓ cup chicken broth
- 3 tbsp flour (level tablespoons)
- 2 cups chicken broth
- 3 cups milk
- 2 tsp dried Italian herbs
- 10 oz elbow macaroni (uncooked)
- 1 cup parmesan cheese (freshly grated)
- ¾ cup mozzarella cheese (shredded)
- ½ cup cheddar cheese (grated)
- 2 tbsp fresh parsley (chopped)
Instructions
1. Prepare the Rabbit
- Season the rabbit pieces with salt, pepper, paprika, and dried parsley.
- Heat 2 teaspoons of olive oil in a large pan over medium-high heat.
- Sear the rabbit on both sides until golden brown and fully cooked through.
- Transfer to a plate, cover with foil, and set aside.
2. Build the Sauce Base
- In the same pan, melt the butter and sauté the onion and garlic until soft and fragrant (about 2 minutes).
- Pour in ⅓ cup chicken broth and let it simmer for 5 minutes to reduce it slightly. You can use white wine instead of chicken broth for more flavor.
3. Create the Creamy Sauce
- Sprinkle in the flour and stir for 1 minute to eliminate the raw taste.
- Gradually whisk in 2 cups chicken broth and 3 cups milk.
- Stir in Italian herbs, salt, and pepper.
- Bring to a gentle simmer over low heat.
4. Cook the Pasta
- Stir in the dry elbow macaroni and let it cook, stirring occasionally.
- Reduce heat to medium-low and continue stirring for about 9-10 minutes until the pasta is al dente and the sauce thickens.
5. Add the Cheese & Rabbit
- Mix in Parmesan, mozzarella, and cheddar cheese until fully melted.
- Slice the cooked rabbit into strips and stir it into the pasta along with any resting juices.
6. Final Touches
- Adjust seasoning as needed.
- If the sauce is too thick, gradually add ½ cup milk to reach your desired consistency.
- Garnish with fresh parsley and serve immediately.
Tips for the Best Tuscan Rabbit Mac and Cheese
Use Whole Milk – For a rich and creamy texture, whole milk is best. However, you can substitute with low-fat milk, light cream, or even heavy cream for extra indulgence.
Don’t Overcook the Pasta – Since the pasta continues to cook in the sauce, keep an eye on it to avoid mushy noodles.
Enhance the Flavor – Add sun-dried tomatoes, red pepper flakes, or a dash of white wine for extra depth.
Make It a Meal – Pair this dish with a side of roasted vegetables or a fresh green salad.
Frequently Asked Questions
What does rabbit meat taste like?
Rabbit has a mild, slightly sweet flavor similar to chicken but with a richer depth. It absorbs flavors well, making it perfect for this Tuscan mac and cheese.
Can I substitute another protein?
Yes! If you don’t have rabbit, you can substitute with chicken, turkey, or even shrimp for a seafood twist.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to maintain creaminess.
Final Thoughts
This Tuscan Rabbit Mac and Cheese is the ultimate comfort food with a gourmet twist. Whether you’re looking to explore new ways to cook rabbit or just want a creamy, cheesy pasta dish, this rabbit recipe is a must-try.
📌 Love this recipe? Share it with your friends and let me know in the comments how it turned out!
#RabbitRecipe #MacAndCheese #TuscanFlavors #FarmToTable #HomesteadCooking #StoneHearthFarmhouse
Tuscan Rabbit Mac and Cheese
Ingredients
- 2 lbs boneless rabbits ( I use rabbit tenders)
- 1 pinch salt to season
- 1 pinch pepper to season
- ½ teaspoon paprika sweet or smokey
- ½ teaspoon dried parsley
- 1 tablespoon olive oil divided
- 2 tablespoons butter
- 6 cloves garlic finely diced
- 1 yellow onion small, chopped
- ⅓ cup chicken broth
- 3 tablespoons flour level tablespoons
- 2 cups chicken broth
- 3 cups milk
- 2 teaspoons dried Italian herbs
- 10 ounces elbow macaroni uncooked
- 1 cup parmesan cheese fresh grated
- ¾ cup mozzarella cheese shredded
- ½ cup grated cheese cheddar
- 2 tablespoons fresh parsley chopped
Instructions
1. Prepare the Rabbit
- Season the rabbit pieces with salt, pepper, paprika, and dried parsley.
- Heat 2 teaspoons of olive oil in a large pan over medium-high heat.
- Sear the rabbit on both sides until golden brown and fully cooked through.
- Transfer to a plate, cover with foil, and set aside.
2. Build the Sauce Base
- In the same pan, melt the butter and saute the onion and garlic until soft and fragrant (about 2 minutes).
- Pour in ⅓ cup chicken broth and let it simmer for 5 minutes to reduce slightly.
3. Create the Creamy Sauce
- Sprinkle in the flour and stir for 1 minute to eliminate the raw taste.
- Gradually whisk in 2 cups chicken broth and 3 cups milk.
- Stir in Italian herbs, salt, and pepper.
- Bring to a gentle simmer over low heat.
4. Cook the Pasta
- Stir in the dry elbow macaroni and let it cook, stirring occasionally.
- Reduce heat to medium-low and continue stirring for about 9-10 minutes until the pasta is al dente and the sauce thickens.
5. Add the Cheese & Rabbit
- Mix in Parmesan, mozzarella, and cheddar cheese until fully melted.
- Slice the cooked rabbit into strips and stir it into the pasta along with any resting juices.
6. Final Touches
- Adjust seasoning as needed.
- If the sauce is too thick, gradually add ½ cup milk to reach your desired consistency.
- Garnish with fresh parsley and serve immediately.
Notes
Whole milk is best for full flavor, but low fat milk can be used. You can also use a light cream or heavy cream.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 685Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 187mgSodium: 982mgCarbohydrates: 29gFiber: 1gSugar: 8gProtein: 64g
Nutrition information is automatically calculated, so should only be used as an approximation.
