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Six Cheese Tortellini
Salt
2 (9-ounce) packages refrigerated fresh cheese tortellini
2 tablespoons butter
1 cup whole milk
1/4 cup processed cheese spread
1 (8-ounce) package shredded six-cheese Italian blend (mozzarella,
smoked provolone, Parmesan, Romano, Fontina and asiago cheese)
1/8 teaspoon ground red (cayenne) pepper
Bring a large pot of salted water to a boil. Add tortellini; cook
until just tender, about 4 minutes. Drain.
While water heats and tortellini cooks, prepare sauce. Melt butter
in a large, heavy saucepan over medium heat. Add milk; bring to a
simmer. Whisk in cheese spread. Gradually whisk in shredded cheeses.
Stir until cheeses melt and mixture begins to bubble, about 5
minutes. Whisk in cayenne.
Add tortellini to cheese sauce. Toss to coat. Divide among 6 pasta
bowls. Serve.
Note: Can be made 1 day ahead. Transfer chilled tortellini and sauce
to a 2-quart baking dish. Cover and bake until heated through, about
25 minutes. With leftovers, cover tightly and store in refrigerator
for up to 2 days. To reheat, combine tortellini and whole milk (as
needed) in a saucepan over medium heat, stirring frequently until
warm.
Yield: 4 servings. |
