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Tortellini Mac and Cheese

This recipe elevates classic mac and cheese by incorporating tender tortellini with shell pasta in a rich, creamy sauce. A blend of white Cheddar and Fontina cheeses, enhanced by Dijon mustard, creates a deeply flavorful experience. Finished with a buttery panko topping and fresh chives, it's a comforting yet sophisticated dish perfect for any meal.
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Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 5039.4 kcal

Equipment

  • 1 Large Pot For cooking pasta and tortellini
  • 1 Medium Saucepan For preparing the cheese sauce
  • 1 Whisk Essential for making a smooth roux and cheese sauce
  • 1 Colander For draining cooked pasta and tortellini
  • 1 Small skillet For toasting the panko breadcrumbs

Ingredients
  

Main

  • 8 ounces uncooked medium shell pasta
  • 20 ounces uncooked cheese tortellini
  • 5 tablespoons unsalted butter divided
  • .25 cup all-purpose flour
  • 3 cups whole milk
  • 4 ounces cream cheese
  • 2 teaspoons Dijon mustard
  • 1.5 teaspoons kosher salt
  • .5 teaspoon black pepper
  • 4 ounces white Cheddar cheese shredded (about 1 cup)
  • 4 ounces fontina cheese shredded (about 1 cup)
  • .5 cup panko breadcrumbs
  • 1 tablespoon finely chopped fresh chives

Instructions
 

  • In a large pot of salted boiling water, cook the shell pasta and cheese tortellini according to package directions until al dente; drain well and set aside.
  • While pasta cooks, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux.
  • Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, whisking frequently, and cook until thickened, about 3-5 minutes.
  • Remove the saucepan from the heat. Stir in the cream cheese, Dijon mustard, kosher salt, and black pepper until the cream cheese is fully melted and incorporated.
  • Add the shredded white Cheddar and Fontina cheeses to the sauce, stirring continuously until melted and smooth.
  • Add the cooked and drained shell pasta and tortellini to the cheese sauce, tossing gently to ensure everything is evenly coated.
  • In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and toasted, about 3-5 minutes.
  • Transfer the tortellini mac and cheese to a serving dish.
  • Sprinkle the toasted panko breadcrumbs evenly over the top.
  • Garnish with finely chopped fresh chives before serving warm.

Notes

For a truly luscious mac and cheese, always shred your own cheeses; pre-shredded varieties often contain anti-caking agents that hinder smooth melting. The combination of white Cheddar and Fontina offers a sharp tang with incredible melt and stretch. Ensure your roux is cooked for at least 2-3 minutes to eliminate any raw flour taste before gradually whisking in the milk to create a silky, lump-free béchamel. Dijon mustard is crucial here, not for its flavor prominence, but as an emulsifier and flavor enhancer for the cheese. Cook your pasta and tortellini al dente, as they will continue to absorb liquid and cook further in the hot cheese sauce. For the panko topping, toast it in a separate pan with butter until golden brown, then sprinkle over, or transfer the finished mac and cheese to an oven-safe dish and broil briefly for a glorious crispy crust. Finish with fresh chives for a pop of color and herbaceous note.