No such thing as too much cheese.
Creamy, rich, and decadent, our TortelliniMac and Cheeseis the dish you never knew you needed.
Cream cheese is the ticket to serious creaminess, creating a velvety sauce that coats each pocket of pasta.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Top with chives for a pop of freshness and serve alongside roasted asparagus or a green salad.
This might be our best tortellini recipe, and it’s an utter delight.
Add shell pasta; return to a boil.
Cook, stirring occasionally, 9 minutes.
Cook, stirring occasionally, until shells and tortellini are al dente, about 3 minutes.
Drain; set aside.
While pasta cooks, melt 4 tablespoons of the butter in a broiler-safe Dutch oven over medium-high.
Cook, stirring occasionally, until butter smells nutty, about 2 minutes.
Cook, whisking constantly, until toasted and light brown, about 2 minutes.
Reduce heat to medium; gradually whisk in milk.
Add cream cheese, mustard, salt, and pepper.
Cook, whisking constantly, until smooth, 1 minute.
Gradually add Cheddar and fontina, whisking between additions, until smooth, 1 minute.
Stir drained pastas into sauce in Dutch oven; toss to fully coat.
Preheat oven to broil with rack about 8 inches from heat source.
Add panko to melted butter; toss to coat.
Sprinkle evenly over pasta mixture.
Broil until golden brown and crispy, about 3 minutes, checking often to prevent burning.
Top with chives before serving.
