1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring frequently.
5. In a separate saucepan, warm the milk over medium heat. In a small bowl, whisk together 2 tablespoons of flour with a bit of warm milk to make a slurry.
6. Slowly whisk the slurry into the saucepan of milk, stirring constantly until the mixture thickens, about 5 minutes.
7. Reduce heat to low and stir in the grated Parmesan, shredded mozzarella, chopped basil, salt, pepper, and red pepper flakes until the cheeses are melted and the sauce is smooth.
8. Combine the cooked pasta with the cheese sauce, ensuring every piece is well-coated. Transfer to the prepared baking dish.
9. Sprinkle breadcrumbs evenly over the top of the mac and cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
11. Let it cool for a few minutes before serving. Enjoy the creamy, cheesy goodness with a touch of Tuscan flair.

This recipe allows for some creative freedom. Feel free to add cooked chicken or sautéed mushrooms for added protein and texture.