Tortellini with Cheesy Beschamel Sauce

1 bag tortellini (I used multicolored/multi-flavored)

1/2 c. milk or heavy whipping cream

1/2 c. Stella Artois beer (or any rich, flavorful, smooth beer)

1/4 c. butter

1/4 c. flour

5 twists salt grinder, approximately 1/2 tsp

5 twists pepper grinder, approximately 1/2 tsp

1/2 tsp nutmeg

1 tsp garlic powder

1 tsp oregano

1 c. sharp cheddar, shredded

1 c. havarti, shredded

1/2 c. parmesan, shredded or grated

Sea salt

  1. Put a large pot filled with cold water on the stove over high heat to set to rolling boil.
  2. Once boiling, add a palm-full of sea salt to the water and the tortellini. They are done when they rise to the surface of the water on their own. Once boiled, drain and return to pot.
  3. While the water is boiling, add the butter to a medium saucepan over medium-low heat. Melt, stirring constantly with a wooden spoon, until the butter starts to just get bubbly and frothy.
  4. Add the flour and stir quickly to incorporate everything into a paste-like substance. If it clumps, add more butter. Remove from heat.
  5. Heat the milk and beer (SEPARATELY) in the microwave for no more than one minute on high heat.*
  6. Put the saucepan back on very low heat, add the milk and stir to incorporate. The sauce should look like a thick white gravy.
  7. Add the spices, stirring to incorporate.
  8. Add the beer, stirring it in. The sauce should look like a thinner cream, though not as thin as water.
  9. Add the cheese, stirring it in to melt it all together. Parmesan goes in last, and can be added to dependent on taste.
  10. Taste for seasonings. Mix with tortellini and serve.

*The milk  and beer must be at least warm, otherwise it won’t incorporate correctly.

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