Six Cheese Tortellini (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
2 tablespoons butter |
1 cup whole milk |
1/4 cup processed liquid cheese spread (recommended: cheese whiz) |
1 package (8 ounces) shredded 6-cheese italian blend ( mozzarella, smoked provolone, parmesan, romano, fontina, and asiago cheeses) |
1/8 teaspoon cayenne pepper |
2 packages (9 ounces each) fresh cheese tortellini |
salt |
Directions:
1. Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.
2. Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.
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