📝 About This Recipe
This comforting dish features tender, pillow-like pasta pockets bathed in a silky, kid-approved cheddar and parmesan sauce. Designed specifically for little palates, it balances the richness of a classic Mornay sauce with a mild, buttery finish that makes it an instant family favorite. It's a nutritious, elevated take on mac and cheese that brings a touch of Italian flair to your weeknight dinner table.
🥗 Ingredients
The Pasta
- 20 ounces Cheese Tortellini (fresh or refrigerated)
- 1 tablespoon Salt (for the pasta water)
The Cheese Sauce
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 1.5 cups Mild Cheddar Cheese (freshly shredded)
- 1/2 cup Parmesan Cheese (finely grated)
- 1/4 teaspoon Garlic Powder (for subtle depth)
- 1/4 teaspoon Onion Powder
- 1 pinch Ground Nutmeg (the secret ingredient)
- 1/2 teaspoon Kosher Salt (adjust to taste)
Optional Toppings
- 1 teaspoon Fresh Parsley (very finely minced)
- 2 tablespoons Toasted Breadcrumbs (for a little crunch)
👨🍳 Instructions
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1
Fill a large pot with 4 quarts of water and add the tablespoon of salt. Bring to a rolling boil over high heat.
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2
While the water heats, shred your cheddar and parmesan cheeses. Using freshly grated cheese is vital for a smooth, non-gritty sauce.
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3
In a medium heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam slightly.
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4
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until it smells slightly nutty but remains pale in color.
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5
Slowly drizzle in the warmed milk about half a cup at a time, whisking vigorously after each addition to ensure no lumps form.
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6
Continue cooking the white sauce (bechamel) for 4-5 minutes, stirring frequently, until it is thick enough to coat the back of a spoon.
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7
Once the pasta water is boiling, add the tortellini. Cook according to package directions (usually 3-5 minutes). Fresh tortellini will float to the surface when done.
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8
Turn the sauce heat down to low. Stir in the garlic powder, onion powder, salt, and the pinch of nutmeg.
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9
Add the shredded cheddar and parmesan to the sauce one handful at a time, stirring gently until completely melted and glossy.
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10
Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta water and set it aside.
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11
Drain the tortellini thoroughly and return them to the large pot or add them directly into the cheese sauce pan.
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12
Gently fold the pasta and sauce together using a rubber spatula to avoid breaking the delicate tortellini.
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13
If the sauce is too thick, add a splash of the reserved pasta water to reach your desired velvety consistency.
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14
Taste and add a final pinch of salt if needed. Serve immediately while the cheese is warm and gooey.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Don't overcook the tortellini, as they continue to soften slightly once tossed in the hot sauce. If your kids are sensitive to 'green bits,' skip the parsley garnish and use the toasted breadcrumbs for texture instead. To sneak in veggies, you can stir in finely chopped steamed broccoli or peas at the very end. Keep the milk warm before adding to the roux to prevent the sauce from breaking or clumping.
🍽️ Serving Suggestions
Serve with a side of crisp garlic bread for dipping into the extra cheese sauce. Pair with a simple side of steamed honey-glazed carrots for a pop of color. A fresh fruit salad with melons and berries makes for a refreshing palate cleanser. Serve in warm bowls to keep the cheese sauce from thickening too quickly at the table. For older kids, offer a side of marinara sauce for 'double dipping' fun.