Six Cheese Tortellini
Recipe courtesy See this recipe on air Thursday Jun. 28 at 5:30 PM
ET/PT.
Show: Semi-Homemade Cooking with Sandra LeeEpisode: Wine and Cheese
Party
2 tablespoons butter
1 cup whole milk
1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked
Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
1/8 teaspoon cayenne pepper
2 packages (9 ounces each) fresh cheese tortellini
Salt
Melt butter in a heavy large saucepan over medium heat. Add milk and
bring to a simmer. Whisk in processed cheese. Gradually whisk in
shredded cheeses. Stir until cheeses melt and mixture begins to bubble,
about 5 minutes. Whisk in cayenne.
Meanwhile, cook the tortellini in a pot of boiling, salted water until
just tender, about 4 minutes. Drain. Add tortellini to cheese sauce.
Toss to coat. Divide tortellini and sauce equally among the pasta bowls
and serve immediately.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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