New Macaroni And Cheese

• 1 lb. fresh cheese-filled tortellini
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 3/4 c. skim milk
• 1 garlic clove, crushed
• 1/4 tsp. black pepper
• pinch of ground red pepper
• 3/4 c. shredded sharp Cheddar cheese, divided
• 2 Tbsp. freshly grated Parmesan
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. dry bread crumbs

1. Preheat broiler.
2. Cook tortellini according to package directions.
3. Drain.
4. Melt butter; whisk in flour and cook until smooth and bubbly, about 1 minute.
5. Gradually whisk in milk, then add garlic, salt and peppers.
6. Cook, stirring constantly until thickened and just beginning to boil.
7. Reduce heat and simmer 2 minutes.
8. Remove from heat; stir in 1/2 cup Cheddar and the Parmesan.
9. Stir in tortellini and parsley.
10. Transfer to shallow 1 1/2 quart casserole.
11. In small bowl, combine remaining Cheddar and bread crumbs; sprinkle on top of casserole.
12. Broil 4 inches from heat source for 1 to 2 minutes.
13. Serve with salad.
14. Makes 4 servings.

fresh cheese, butter, flour, milk, garlic, black pepper, ground red pepper, cheddar cheese, freshly grated parmesan, parsley, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951136 (may not work)