Smoky Four-Cheese Tortellini Mac & Cheese

by Mac & Cheese Chick on September 24, 2014

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Autumn is upon us, and you know what that means? It’s Mac & Cheese weather again! After doing the dance of joy in my kitchen, I decided to go big. Like Dr. Frankenstein, cobble-many-ingredients-together-and-see-what-happens, big.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Not just pasta, but a filled pasta! And one filled with four cheeses, no less. And not just cheese, but silky, nutty, so-deep-it-must-be-a-Philosophy-major, smoky Beecher’s Smoked Flagship cheese. Over the top, yes. And yet, it hits just the right note – like pairing leopard print with hot pink and somehow pulling the whole outfit off. Pull it off, we did. Sublimely so.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Since I was hitting Pike Place Market for some luscious Beecher’s cheese (regular Flagship and Smoked Flagship) I decided to grab my tortellini (cucina fresca Four Cheese Tortellini) there as well. So if you really wanted to, I guess you could call this Pike Place Mac & Cheese.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

I based this recipe on my favorite macaroni & cheese recipe, Beecher’s “World’s Best” Mac & Cheese. It seemed appropriate seeing as how I was using Beecher’s cheeses for this recipe. First thing, gather your ingredients. This recipe is a pretty simple one and allows the subtle flavors to shine through.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Start by cooking your pasta in a large pot according to package directions. Since I used a fresh tortellini, it was done in four minutes. Drain, then set aside.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

While the pasta is cooking, shred your cheeses. If you don’t have Flagship in your store, you can either order it online direct from Beecher’s or substitute a nice sharp Cheddar and another smoked cheese. If you can, take the time to order the Smoked Flagship & Flagship from Beecher’s – the flavor is just outstanding.

In the same pot in which you cooked the tortellini, melt the butter. Once the butter is melted and just turning toasty, add the flour and whisk to combine. Cook over medium heat, whisking often, for about two minutes. Add the milk, and continue whisking often until the sauce begins to thicken, about ten minutes.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Once the sauce is thickened, add the chipotle powder, garlic powder, seasoned salt and seasoned pepper. Whisk to combine, then add both cheeses. Remove the pot from heat and stir everything together until the cheeses are melted. Add the tortellini back to the saucy pot, and give everything a good stir.

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Done! Now pop that amazing tortellini mac & cheese into a bowl, garnish if you feel like it, and enjoy! Simple, right?

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

How was it? Luscious. Subtly smoky. Everything I’d hoped it would be. Four elbows up, and I’ll be adding it to my regular mac & cheese repertoire. Delicious, and perfect for your Autumn table.

Here is my recipe, loosely based on Beecher’s famous mac & cheese recipe.

Smoky Four-Cheese Tortellini Mac & Cheese
Author: 
Recipe type: Main Dish, Side
Cuisine: Mac & Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4 as a side
 
Smoky Four-Cheese Tortellini Mac & Cheese
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups fat-free milk
  • 8 ounces Beecher's Flagship cheese, grated
  • 8 ounces Beecher's Smoked Flagship cheese, grated
  • ½ teaspoon garlic powder
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon seasoned salt
  • ½ teaspoon seasoned pepper
  • 10 ounces fresh tortellini
  • parsley for garnish, if desired
Instructions
  1. In a large pot, cook tortellini per package directions. Drain and set aside.
  2. In the same large pot, melt butter. Add flour and whisk to combine. Cook over medium heat, whisking often, for two minutes. Add milk and continue whisking often until sauce begins to thicken (about ten minutes).
  3. Add chipotle powder, garlic powder, seasoned salt and seasoned pepper. Whisk to combine, then add both cheeses. Remove pot from heat and stir until cheeses are melted.
  4. Add tortellini back to the pot and stir to combine.
  5. Serve and scarf down immediately!

 

Smoky Four-Cheese Tortellini Mac & Cheese - Mac & Cheese Chick

Try it, you’ll like it!

{ 0 comments }

KINGBestofWesternWashington-VoteForMac&CheeseChick

Guys, I have amazing news – we’ve been nominated for King 5’s Best of Western Washington in the Best Food Blog category! You don’t have to live in Seattle or anywhere near it to vote, so I’d love some cross-country and international love. The contest runs through October 24, 2014.

I am so excited, and would love your support! If you’re so inclined, please vote for us here – we’re hovering around 9th place & would love to win this!

And, more importantly, THANK YOU for your love, comments and support of this little blog. It started off then I decided to follow my unlikely passion for mac & cheese and it’s developed into an amazing and supportive community – YOU! I am so very thankful for each and every one of my readers.

Vote here to make Mac & Cheese Chick the Best Food Blog in King 5’s Best of Western Washington!

Mac&CheeseChick

{ 0 comments }

Field Trip! Station in Williamsburg, Brooklyn - Mac & Cheese Chick

We’re in New York City at least twice a year, and in the past few years we’ve been branching out from Manhattan itself. Which is how we ended up in Williamsburg, Brooklyn recently. And conveniently located just outside the subway is Station.

Field Trip! Station in Williamsburg, Brooklyn - Mac & Cheese Chick

Kismet, no? I think so.

Since we arrived at around 11:00am on a Sunday with no prior brunch reservation (amateurs, we are…), they were booked solid. But, we could grab a seat at the little bar if we wanted.

Field Trip! Station's Black Truffle Mac & Cheese Gnocchi in Williamsburg, Brooklyn - Mac & Cheese Chick

Four seats total, butts facing every other diner in the place…oh, what the hell. Why not, I wore clean underwear. So we sit. And our waiter comes over looking harried but competent. He hands us menus, but we already know what we want.

Field Trip! Station's Black Truffle Mac & Cheese Gnocchi in Williamsburg, Brooklyn - Mac & Cheese Chick

The special up there? The holy-crap-on-a-cracker special that says “Black Truffle Mac N Cheese Gnocchi”? Yeah, we want one of those. And if it’s good enough, we just might order another one.

The harried pace continues around us but interestingly enough, since we are facing the wall (and a giant mirror) we feel like we are a million miles away from the hubbub going on in the dining area directly behind us. Sitting at the little bar, it is as if we have the best seats in the house to the show that is Sunday Brunch in a popular restaurant. Fascinating.

Field Trip! Station's Black Truffle Mac & Cheese Gnocchi in Williamsburg, Brooklyn - Mac & Cheese Chick

The Black Truffle Mac N Cheese Gnocchi (it SO deserves the capitals at the beginning of each word) is gently placed in front of us, as if we were supposed to bow to it. And perhaps that is exactly what is necessary. For it is THAT good. Luscious, decadent, amazing, my-thighs-would-never-recover-if-I-lived-in-Williamsburg good. Black pepper bite that breaks up the fight between creamy and creamy. I’m honestly lucky I didn’t swoon right off my bar stool. Because that would have been embarrassing.

In the name of all things holy, this dish must still be on the menu when I return to Williamsburg. If not, there will be a serious reckoning. Five elbows *woop-woop!* enthusiastically up for this one – go there now. No, really. NOW.

Field Trip! Station's Black Truffle Mac & Cheese Gnocchi in Williamsburg, Brooklyn - Mac & Cheese Chick

{ 0 comments }

Product Review: Pirate’s Booty Mac & Cheese Aged White Cheddar

August 22, 2014

If you follow my blog, you already know that the folks at Pirate’s Booty were kind enough to send me four boxes of their new Mac & Cheese to try. This is the third box I’ve tried – three down, one to go! All four varieties of their new mac & cheese line are made with organic pasta (certified organic by […]

Read the full article →

Field Trip! Duck Confit Mac & Cheese at The Blind Rabbit in the Anaheim Packing District

August 15, 2014

Every year, we are down in Orange County (I grew up there – if you call it “The OC” I will upchuck upon you) for an annual conference. And each year, I love getting together with childhood friends and reconnecting. This year, there was a big buzz about the opening of the Anaheim Packing District […]

Read the full article →

Lavender Macaroni & Cheese with Buttered Thyme Breadcrumbs

August 7, 2014

To make a short story long, my parents are moving up to my area soon. That means parental-unit visits on a regular basis, which I LOVE. That also means field trips around the Pacific Northwest, one of which brought us to Garden Treasures, a lovely farm stand operation in Arlington, WA recently. Actually, we’d been […]

Read the full article →

Product Review: Pirate’s Booty Mac & Cheese Mild Cheddar

July 12, 2014

Recently, the good folks at Pirate’s Booty were kind enough to send me four boxes of their new Mac & Cheese to try. All four varieties of their new mac & cheese line are made with organic pasta (certified organic by Oregon Tilth) and ingredients you can actually pronounce. So, of course I was more than happy to give […]

Read the full article →

Product Review: Pirate’s Booty Shells & Cheese Aged White Cheddar Mac & Cheese

June 24, 2014

Recently, I was contacted by the good folks behind the Pirate’s Booty brand. I was aware of their popcorn, but this new offering was right up my alley: Mac & Cheese! And not just one, but four different flavors! All four made with organic pasta (certified organic by Oregon Tilth) and ingredients you can actually […]

Read the full article →

Wensleydale Mac and Cheese with Cranberries and Asparagus

May 16, 2014

Wensleydale. You can’t say it aloud without feeling just a slight bit uppity and with a hint of a proper English accent. Go ahead; try it if you don’t believe me. But what is it, you ask? Well, the folks over at cheese.com do a great job explaining the joys of Wensleydale. It was developed […]

Read the full article →

Mac & Cheese Grilled Cheese with Hatch Chiles

April 11, 2014

Did you know that April 12th is National Grilled Cheese Day? No? Well, now you do! And in honor of National Grilled Cheese Day, I created a wonderful toasty-golden grilled cheese sandwich featuring Hatch chiles and, of course, macaroni and cheese! I had some leftover fire-roasted Hatch chiles in the freezer (always good to have […]

Read the full article →