Six Cheese Tortellini

• 2 tablespoons butter
• 1 cup whole milk
• 1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
• 1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
• 1/8 teaspoon cayenne pepper
• 2 packages (9 ounces each) fresh cheese tortellini
• Salt

1. Melt butter in a heavy large saucepan over medium heat.
2. Add milk and bring to a simmer.
3. Whisk in processed cheese.
4. Gradually whisk in shredded cheeses.
5. Stir until cheeses melt and mixture begins to bubble, about 5 minutes.
6. Whisk in cayenne.
7. Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes.
8. Drain.
9. Add tortellini to cheese sauce.
10. Toss to coat.
11. Divide tortellini and sauce equally among the pasta bowls and serve immediately.

butter, milk, liquid cheese, cayenne pepper, fresh cheese tortellini, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/six-cheese-tortellini-recipe.html (may not work)