difficulty moderate
author nemesis
A picture of Garlic alfredo tortellini
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
9 oz 1 package 9 oz (1 package) refrigerated three cheese tortellini
  1. in a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
  2. melt butter in a saucepan over medium heat. add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. whisk in flour until lightly browned, about 1 minute.
  3. gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
  4. stir in cheeses until melted, about 1-2 minutes. if the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. stir in tortellini and gently toss to combine.
  5. serve immediately, garnished with parsley, if desired.
  2 tbsp 2 tbsp unsalted butter
  3 clove 3 clove garlic (minced)
  1/4 tsp 1/4 tsp crushed red pepper flakes
  2 tbsp 2 tbsp all-purpose flour
  1 cup 1 cup milk (or more, as needed)
  1/2 cup 1/2 cup half and half*
2 oz   2 oz cream cheese (cubed)
  1/4 cup 1/4 cup freshly grated parmesan cheese
    kosher salt and freshly ground black pepper (to taste)
  2 tbsp 2 tbsp chopped fresh parsley leaves
    notes
    half and half is equal parts of whole milk and cream. for 1 cup half and half (you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.)