Take mac and cheese to the next level with this sophisticated dish! If you don't have pork cheek, you can use pancetta or regular bacon. The truffle butter can also be omitted if it's too hard to find, just add some extra cheese instead!
Total Time
10min
4.0
5 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
1
pinch
Sea Salt
•
1
pckg
(340 g)
Cheese Tortellini
•
3 1/2
Tbsp
Butter
•
1/2
cup
All-Purpose Flour
•
2
cups
Milk
•
1
pinch
Simply Organic Cinnamon, Ground
•
to taste
Parmesan Cheese
•
as needed
Extra-Virgin Olive Oil
•
3.5
oz
Pork Cheek
or Pancetta or Bacon
•
to taste
Truffle Butter
•
1
splash
Milk
•
to taste
Provolone Cheese
, cubed
Cooking Instructions
1.
Bring a pot of water to a boil and add Sea Salt (1 pinch). Cook Cheese Tortellini (1 pckg) according to package instructions, until al dente.
2.
Into a saucepan, add Butter (3 1/2 Tbsp). Once melted, add All-Purpose Flour (1/2 cup) and whisk until mixture comes together.
3.
Add the Milk (2 cups) a bit at a time, continuing to whisk as you do so.
4.
Add the Simply Organic Cinnamon, Ground (1 pinch) and a generous handful of Parmesan Cheese (to taste). Stir to combine.
5.
Dice the Pork Cheek (3.5 oz).
6.
Into a pan, add Extra-Virgin Olive Oil (as needed) and the pork cheek. Cook for 3 minutes.
7.
Add the bechamel sauce, a dollop of Truffle Butter (to taste), and Milk (1 splash) to the pan with the pork cheek. Stir well.
8.
Preheat oven to 365 degrees F (180 degrees C).
9.
Add the tortellini to the pan and stir to coat.
10.
Add in a generous amount of Provolone Cheese (to taste) and mix until melted.
11.
Sprinkle additional provolone and parmesan evenly over top.
12.
Bake for 5 minutes, or until cheese is melted.
13.
Serve warm and enjoy!
Nutrition Per Serving
CALORIES
648
FAT
36.9 g
PROTEIN
20.0 g
CARBS
59.2 g
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