Midweek meals: tortellini mac and cheese
A classic dish that everyone will love!
Mac and cheese is a family favourite recipe, loved by children and adults. This mac and cheese recipe by Irish chef, Donal Skehan, is one that you can make again and again as it is so simple and tastes delicious. Instead of using macaroni pasta this recipes incorporates tortellini, which is a ring-shaped pasta. Equally as delicious, this ultra cheesy and mouth-wateringly tasty dish is the ultimate midweek comfort food that everyone will love.
Serves 2
Ingredients:
- 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
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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