Six Cheese Tortellini
- 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
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.
Recipe courtesy of Sandra Lee