Tortellini Mac and Cheese

Tortellini Mac and Cheese is loaded with Italian cheeses and topped with panko breadcrumbs for a delicious crunch, making it the best-tasting, creamiest, and cheesiest mac and cheese. But don’t take our word for it; you’ll have to try it yourself.

My family loves mac and cheese. And, expect it to be rich, creamy, and delicious. This recipe is perfect on all levels. Casseroles like mac and cheese are always popular and pure comfort food at best! And, this one is decadent… to say the least. Plus, a serving is filling, and satisfying, so everyone will enjoy this dish.

The BEST PART? … it’s quick, easy, and helps me put dinner on the table – in no time! 😉

Tortellini Mac and Cheese

This tortellini mac and cheese is made with a creamy cheese sauce, and it’s made with a mixture of Italian shredded cheeses (all in one container) along with 2 additional kinds of cheese and tossed with cheese-filled tortellini, and it is sublime!

Reasons to Make Tortellini Mac and Cheese

• The flavors in this mac and cheese are positively delicious!
• It contains a blend of 5 different kinds of cheese, of which three of them are already combined in a convenient container. Perfect!
• Second, there’s no need to shred the cheeses, making the prep easier.
• Plus, I used refrigerated cheese-filled tortellini pasta, which cooks up in less than 3 minutes.

Ingredients Needed:

For this recipe, you will need the following ingredients:

• Cheese-Filled Tortellini – you will need about 1.5 pounds, or 24-ounces.
• unsalted butter – you will only need 4 tablespoons, which is 1/2 of a stick.
• all-purpose flour – only 1/4 cup is needed.
• reduced-fat milk – 1 + 1/2 cups is sufficent.
• half & half – 3/4 cup is enough to give the richness and thickness this sauce needs.
• seasonings – some salt and fresh cracked black pepper are the only seasonings required.
• cream cheese – I only used 1/2 of a brick, which is 4-ounces.
• Dijon mustard – elevates the flavors of the cheeses in the sauce, and only 2 teaspoons.
• sharp cheddar cheese, shredded – only 1/2 cup is sufficient.
• Three-Cheese Blend, shredded (Fontina, Asiago, and Parmesan Cheese) – 1 cup of this blend is highly recommended.
• Japanese panko breadcrumbs – you will only need 1/2 cup.
• freshly chopped parsley or fresh chives, as garnish

How to Make Our Tortellini Mac and Cheese?

Step 1: Make the Cheese Sauce: the cheese sauce is easily made in a small pot and on the stovetop. First, you will melt the butter, then add the milk and half and half. Then add in the seasonings, and cheeses, and simmer until it all melts into a creamy mixture.

Step 2: Boil the Pasta: toss the tortellini into a pot of boiling water and boil for less than 3 minutes, until it is al-dente. Then drain.

Step 3: Combine the Tortellini with Cheese Sauce: combine them both and transfer them to an 8 x 12-inch baking casserole dish.

Step 4: Add the Crunchy Topping: sprinkle with Japanese panko crumbs evenly on top of the tortellini.

The Final Step: Preheat oven to “BROIL ” Transfer the baking dish into the oven and on the center rack, for less than 5 minutes, until the top is golden brown.

*Important TIP: Keep an eye on it, you don’t want it to be charred on top. Then remove, sprinkle some chopped fresh parsley or chives and serve.

EASY-PEASY! 🙂

Notes & Helpful Tips

• If the cheese sauce becomes too thick, just stir in a little more milk.
• The cheese sauce will appear to be a lot, but the tortellini will absorb most of it.
• If you have a brick of cream cheese, just cut it in half and use one-half portion.
• Keep an eye on it while BROILING the top. It will brown the top in just a few minutes.

FAQ’s

1. Can we Omit the Half & Half?

Yes, and only use milk. It will thicken from the flour.

2. Can we Use Frozen Tortellini?

Although we prefer the texture of the refrigerator brands, (Costco brand, Kirkland, or Buitoni), in this dish, you can use the frozen tortellini and follow the directions on the package. Keep in mind, that it is best to undercook the tortellini for one minute because after you drain them, they will continue to cook internally.

3. How To Make Ahead & Reheat?

Yes, you can make this tortellini ahead of time and follow up on Step 4. There is no need to Broil the top. Just cover with clear or foil wrap and refrigerate. If you prepare this mac and cheese and refrigerate it, it will be cold. Therefore you will need to remove it from your refrigerator to warm up to room temperature, for at least one hour. Then, preheat your oven to 350 degrees F (180C) and bake (covered with foil wrap) for at least 40 minutes or more until it is heated thoroughly. Next, remove the cover, change your oven to BROIL, and broil for 3 minutes, until the top is golden brown.

4. How To Store Leftovers and Freeze Them?

Always transfer any leftovers in an air-tight container. Keep it chilled in the refrigerator, and for up to 3 days. You can easily freeze leftovers for up to two weeks.

Try These Next!

• Butternut Squash Mac and Cheese
• Easy Pimento Mac and Cheese
• Best Shrimp Mac and Cheese
• Macaroni and Cheese with Pancetta and Caramelized Onions

More Easy Dinners

• Easy Stuffed Shells
• Easy Skillet Tortellini Dinner
• Tuscan Creamy Chicken Pasta
• Best Rice Ball Casserole Stuffed with Meat and Peas
• Best Vegetable Lasagna
• Zucchini Pepperoni Pizza Boats

Any questions? Ask away! If you make our tortellini mac and cheese, let us know and leave a comment below. Everyone will benefit from reading the comments, especially if any modifications to help those following special diets.

If you like, have fun and snap a photo and hashtag it on Instagram and Pinterest; be sure to tag us @2sistersrecipes.  We’d love to share what you made!

Happy Cooking!! 🙂

.. and thanks for stopping by!

xo Anna and Liz