Tuesday, September 29, 2020

Creamy Tortellini Mac and Cheese

Creamy Tortellini Mac and Cheese

This stuff is really so wonderful that I don't even want to waste another second explaining how wonderful it is, I just want you to do it!


  • 2/3 cup heavy cream
  • 1 block (16 oz.) Of Velveeta, cubed
  • 3 tbsp unsalted butter
  • olive oil, as needed
  • 1/4 teaspoon nutmeg
  • 1 cup yellow onion, finely chopped
  • 1 bag (20 oz.) Frozen cheese tortellini
  • 6-8 slices of bacon, cooked and crumbled
  • kosher salt and freshly ground pepper, to taste
  • parmesan cheese, grated, as needed


First, heat 2 tablespoons of olive oil in a large saucepan over low heat and cook the onions, stirring frequently, until caramelized. 10 to 15 minutes. Season with salt and pepper.

Then, while the onions are caramelizing, bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente.

Drain the pasta, reserve 1/4 cup of the cooking water and return the pasta to the pot over medium-low heat.

Gently fold in the cubed Velveeta, heavy cream and butter, then season generously with salt and pepper and add nutmeg.

Stir in the caramelized onions and sprinkle with 1/2 crumbled bacon.

Transfer to serving bowls and serve hot, garnished with Parmesan.

Happy Cooking Time.