5 Cheese Tortellini Mac & Cheese
20+
min
cooking time
6
servings
MEDIUM
difficulty

5 Cheese Tortellini Mac & Cheese

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Ingredients

For the breadcrumbs:

  • 1 cup breadcrumbs
  • 5 tablespoons melted butter
  • ¼ cup finely grated Parmigiano Reggiano cheese
  • ½ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper

For the mac and cheese:

  • Half of a 20-ounce package Giovanna Rana 5 Cheese Tortellini, cooked according to package directions, drained and rinsed
  • 5 tablespoons unsalted butter
  • 2 ½ tablespoons flour
  • 1 1/2 cups milk
  • 2/3 pound (3 cups) extra sharp cheddar cheese, grated
  • 1/3 pound (1 cup) grated guyere cheese
  • ½ teaspoon ground mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Dash cayenne pepper
20+
min
cooking time
6
servings
MEDIUM
difficulty

Preparation

Make the breadcrumbs:

In a bowl toss the breadcrumbs, butter, cheese, paprika, salt, and pepper; reserve.

Make the mac and cheese:

Preheat the oven to 400°F. In a medium saucepan heat the butter over medium-high heat until foamy and bubbly but not browned. Add the flour and cook, whisking, until the flour darkens, 2-3 minutes. Add the milk, bring to a boil, reduce the heat, and simmer until the milk thickens, 3-4 minutes. Whisk in the cheddar, gruyere, mustard, salt, pepper, and cayenne and stir until smooth, then stir in the cooked ravioli. Grease six 8-ounce crocks and place them on a rimmed baking sheet. Divide the pasta and cheese among the crocks, then top the crocks with the breadcrumbs. Bake until browned and bubbly, 20 minutes.


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