To us, Macaroni and Cheese is the definition of comfort food. It’s creamy, rich, filling, and delicious. Oh, and there are just so many possibilities to make it in funky ways (as you can see in the link above). Well, the other day, as I was rooting around in the freezer, I happened upon some frozen tricolour cheese tortellini, and thought, “What would happen if we made mac and cheese with a cheese filled pasta?” After weighing the pros and cons, it was apparent that there were no cons, so we pressed on with the idea!
As it turns out, this was a really fun and delicious comfort food, and we highly suggest giving it a whirl for your next mac and cheese adventure!
Time: 45 Minutes
Ingredients:
- Cheese Tortellini
- Onion
- Garlic
- Peas
- 8 oz Gruyere Cheese
- 2 Tablespoons Butter
- 3 Tablespoons All Purpose Flour
- 1.5 Cups Milk
- Black pepper
Method:
- Fill a pot (large enough to cook your tortellini) with water, and add a little salt. Then, bring to a boil.
- Peel and dice your onion and garlic.
- Melt some butter in a large pot (we used a Dutch Oven), and add your garlic and onions. Allow to cook until they become opaque, and then add your peas.
- When your water is boiling, cook and strain your tortellini, and set aside.
- When your garlic, onions, and peas have cooked a little longer, sprinkle in your flour and black pepper, and stir to combine. Let sit for a few minutes.
- Pour your milk over your veggies, and stir to combine and allow to begin to thicken.
- Grate or dice your Gruyere cheese. When your sauce starts to thicken, add it into your milk and veggie pot. Stir to combine and melt.
- When your cheese is melted, add your tortellini in, and stir to combine. Cook until your tortellini is hot and coated with your cheesy sauce.
- Plate, devour, and enjoy!
