Tortellini Mac and Cheese with Marinara Sauce

INGREDIENTS:

• 19 – 20 oz pkg frozen or fresh cheese tortellini
• 3 Tbl butter
• 2 Tbl flour
• 1/2 tea salt
• 1/4 tea pepper
• 1 1/2 tea dry mustard
• 1/2 – 1 tea Worcestershire sauce
• 2 C milk
• 2 C cubed Velveeta (or a combination of shredded cheddar and Velveeta – my favorite)
• Marinara sauce (jarred or homemade)

TOPPING:

• 3/4 C breadcrumbs, crushed potato chips (any flavor), or crushed butter crackers (optional)
• 2 Tbl butter, melted (optional)

Preheat oven to 350 degrees. In a large pot of salted water cook tortellini 1 – 2 minutes less then the package instructions. Drain and put into a greased 1 quart casserole dish. Set aside.

In a skillet or small pot, melt the butter over medium heat. When melted, add the flour and whisk constantly for 1 minute. Add the salt, pepper, dry mustard, and Worcestershire sauce and whisk again. SLOWLY whisk in the milk until the roux (flour mixture) is thoroughly combined. Continue to whisk frequently until the sauce comes to a boil and thickens. Give it 1 more minute to cook, then pour over the tortellini. Make sure all of the pasta is submerged and covered in sauce. If using a topping, combine with the butter (omit the butter if you are using crushed potato chips) and spread evenly over the top. Bake covered for 20 minutes, then uncovered for an additional 10 – 15 minutes until bubbly. Let sit for 5 – 10 minutes before serving with marinara sauce. (Recipe to follow)

*Microwave directions for cheese sauce: Melt butter in a large microwave safe bowl and whisk in the flour. Microwave for 1 minute on high. Whisk in the salt, pepper, dry mustard, and Worcestershire sauce, Whisk in the milk and microwave for 2 minutes. Stir in the cheese and continue to microwave in 1 minute intervals, whisking after each, until the sauce has thickened.

Marinara Sauce

INGREDIENTS:

• 28 oz can crushed tomatoes or tomato puree
• 14.5 oz can petite diced tomatoes, undrained
• 6 oz can Italian seasoned tomato paste
• 2 tea salt
• 1/2 tea pepper
• 1 1/2 tea garlic powder
• 1 tea dried basil
• 1 tea dried oregano (or omit the basil and oregano and substitute 2 tea Italian seasoning)
• 1 Tbl dried parsley

Add all of the ingredients to a pot or slow cooker with 1/2 can (28 oz) of water. Combine thoroughly. Bring to a low boil over medium heat, then turn the heat down to low and simmer for several hours partially covered. Stir occasionally. If using a slow cooker, cook on low for 6 – 8 hours, stirring occasionally. Taste sauce mid way through the cooking process and adjust the seasoning as needed. I usually end up adding more garlic powder and salt.