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Donal Skehan
Tortellini Mac & Cheese | DonalSkehan.com, A great way to amp up shop-bought tortellini.
  • family

Tortellini Mac & Cheese

February 24

Normal mac ‘n’ cheese gets an upgrade by using fresh bought tortellini which are ready in just minutes. Stirred through a silky cheese sauce and baked in the oven with salty bacon pieces, it’s pure indulgence!

  • time 40
  • serves Serves 2
  • video
Method
  1. Preheat the oven to 200C/400F/Gas mark 6. Grease two individual-portion ramekins.
  2. Melt the butter in a saucepan over a medium heat with the thyme leaves and whisk in the flour. Cook for 2 minutes and then pour in the milk. Whisk as you bring the sauce to a simmer and cook until you have a thick sauce.
  3. Add the mustard, nutmeg and ¾ of the cheese, season to taste.
  4. Cook the pasta in a large pot of boiling salted water according to the packet instructions.
    Drain and stir through the cheese sauce, crumble in the cooked bacon.
  5. Divide into the two ramekins, top with remaining cheese and bake for 25 minutes or until the top is golden and the sauce is bubbling up the sides. Remove from the oven and allow to cool slightly before serving with basil on top.

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Ingredients

9 oz filled spinach and ricotta tortellini

2 1/2 cups milk

1/3 cup butter, plus extra for greasing

1/3 cup plain flour

1 tsp wholegrain mustard

Pinch of nutmeg

A sprig of thyme, leaves removed

1 1/3 cups cheddar cheese, grated

1/2 cup Parmesan, grated

Sea salt and ground black pepper

2 rashers streaky bacon, grilled until crisp

Handful of basil

250g filled spinach and ricotta tortellini

600ml milk

75g butter, plus extra for greasing

50g plain flour

1 tsp wholegrain mustard

Pinch of nutmeg

A sprig of thyme, leaves removed

150g cheddar cheese, grated

50g Parmesan, grated

Sea salt and ground black pepper

2 rashers streaky bacon, grilled until crisp

Handful of basil

You'll Need

Two individual-portion ramekins

4.8
(10)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan