Juicy Tortellini Mac and Cheese

Here’s my favorite tortellini mac and cheese recipe, with tender cheese-filled pasta and a creamy homemade sauce that combines three different kinds of cheese, fresh herbs, and a touch of garlic.

This tortellini mac and cheese is what my kids ask for most on chilly weeknights. I often make a double batch because it disappears so quickly at our house. Nothing beats having the leftovers for lunch the next day, don’t you think?

What Kind of Cheese Should I Use?

For this mac and cheese recipe, we’re using a blend of three different cheeses that each bring something special to the dish. White cheddar provides that classic sharp, tangy flavor we all love in mac and cheese, while fontina melts beautifully and adds a mild, nutty taste. The cream cheese helps create that smooth, creamy sauce that coats every piece of pasta perfectly. If you can’t find fontina, you could substitute it with Gruyere or provolone – just make sure to use blocks of cheese and shred them yourself, as pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. When shopping for cheddar, look for one that’s aged at least 6 months for the best flavor.

Options for Substitutions

This creamy pasta dish is pretty flexible with substitutions. Here’s what you can swap:

• Tortellini: While cheese tortellini gives this dish its special touch, you can use any filled pasta like ravioli, or double up on the shell pasta if needed. Just keep the total pasta amount the same.
• Cheese varieties: No fontina? Try gruyere, provolone, or more white cheddar. Yellow cheddar works too, it’ll just change the color slightly. For cream cheese, mascarpone makes a good substitute.
• Milk: While full-fat milk gives the best results, you can use 2% milk – just know the sauce might be a bit less creamy. For extra richness, you could use half-and-half.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, crushed potato chips, or french fried onions for the topping.
• Dijon mustard: Regular yellow mustard or mustard powder (use 1 teaspoon) will work. This adds flavor but you can skip it if needed.
• Fresh chives: Dried chives work in a pinch, or try fresh parsley, green onions, or even dried parsley for that pop of green.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this tortellini mac and cheese is getting the right sauce consistency – rushing the roux (butter and flour mixture) can lead to lumpy cheese sauce, so cook it over medium heat for at least 1-2 minutes until it smells slightly nutty.

Another common mistake is overcooking the tortellini – since it will continue cooking in the sauce and oven, boil it for 1-2 minutes less than the package directions suggest to prevent it from becoming mushy.

The cheese sauce can break or become grainy if you add cold milk to the hot roux or if you let the cheese boil, so make sure your milk is at room temperature and remove the pot from heat before stirring in the cheese.

For the crispiest top layer, avoid pressing the panko breadcrumbs too firmly into the cheese sauce – a light, even sprinkle will give you that perfect golden-brown crunch.

What to Serve With Tortellini Mac and Cheese?

This rich and cheesy pasta dish calls for some lighter sides to balance out the meal. A simple arugula salad with lemon dressing cuts through the creaminess perfectly, while roasted broccoli or Brussels sprouts add a nice green element and some crunch. If you’re feeding a hungry crowd, some garlic bread on the side never hurts – though this dish is definitely filling on its own! You might also want to consider serving some sliced tomatoes or a cucumber salad to add a fresh element to the plate.

Storage Instructions

Keep Fresh: This cheesy tortellini goodness will stay fresh in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but don’t worry – that’s totally normal for mac and cheese!

Freeze: You can freeze portions of this mac and cheese in freezer-safe containers for up to 3 months. Just keep in mind that the texture of the tortellini might be a bit different after freezing, but it’ll still taste great. I like to portion it out before freezing for easy grab-and-go meals.

Reheat: To bring this dish back to life, warm it up in the microwave in short intervals, stirring between each. Add a splash of milk if it seems too thick. For best results, heat it on the stovetop over medium-low heat, stirring frequently. The breadcrumb topping might not stay as crispy, but you can always sprinkle on some fresh ones after reheating.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 80-90 g
• Fat: 150-170 g
• Carbohydrates: 220-240 g

Ingredients

• 8 ounces medium shell pasta, uncooked
• 20 ounces cheese tortellini, uncooked
• 5 tablespoons unsalted butter, divided
• 1/4 cup regular flour
• 3 cups full-fat milk
• 4 ounces cream cheese
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh black pepper
• 1 cup shredded white cheddar cheese (4 ounces)
• 1 cup fontina cheese, shredded (4 ounces)
• 1/2 cup panko breadcrumbs
• 1 tablespoon fresh chives, finely chopped

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to boil over medium-high heat.

Once boiling, add the shell pasta and return to a boil.

Cook the pasta for about 9 minutes, stirring occasionally.

After 9 minutes, add the tortellini to the pot.

Continue cooking, stirring occasionally, until both the shells and tortellini are al dente, about 3 more minutes.

Once cooked, drain the pasta and set it aside.

Step 2: Make the Cheese Sauce

While the pasta is cooking, melt 4 tablespoons of butter in a broiler-safe Dutch oven over medium-high heat.

Cook, stirring occasionally, until the butter develops a nutty aroma, about 2 minutes.

Whisk in the flour and cook until it is toasted and light brown, around 2 minutes.

Reduce the heat to medium and gradually whisk in the milk.

Continue cooking over medium heat, stirring occasionally, until the mixture is thick enough to coat the back of a wooden spoon, roughly 5 minutes.

Next, add the cream cheese, mustard, salt, and pepper, whisking constantly until the mixture is smooth, about 1 minute.

Slowly add the two cheeses in small increments, whisking until each addition is melted and the sauce is smooth.

Remove the pan from heat.

Step 3: Combine Pasta and Sauce

Stir the drained pasta into the cheese sauce in the Dutch oven.

Toss to ensure the pasta is well coated with the sauce.

Set the mixture aside while you prepare the topping.

Step 4: Prepare and Add the Topping

Preheat your oven to broil with the rack positioned about 8 inches from the heat source.

In a small microwave-safe bowl, melt the remaining 1 tablespoon of butter by microwaving for about 30 seconds.

Once melted, add the panko breadcrumbs to the bowl and toss them in the butter until they are evenly coated.

Sprinkle the buttered panko crumbs evenly over the pasta mixture in the Dutch oven.

Step 5: Broil and Serve

Broil the pasta mixture until the topping is golden brown and crispy.

This should take about 3 minutes, but keep a close eye on it to prevent burning.

Once browned, remove from the oven and sprinkle with fresh chives before serving.

Enjoy this creamy and crispy pasta dish immediately!