Creamy Tortellini Mac and Cheese

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Ingredients

    1 (20 oz.) bag frozen cheese tortellini
    1 (16 oz.) block Velveeta, cubed
    6-8 slices bacon, cooked and crumbled
    1 cup yellow onion, finely chopped
    2/3 cup heavy cream
    3 tablespoons unsalted butter
    1/4 teaspoon nutmeg
    kosher salt and freshly ground pepper, to taste
    olive oil, as needed
    parmesan cheese, grated, as needed

Preparation



    Heat 2 tablespoons olive oil in a large saucepan over low heat and cook onions, stirring frequently, until caramelized. 10-15 minutes. Season with salt and pepper.
    While the onions caramelize, bring a large pot of salted water to boil and cook pasta according to package instructions, or until al dente.
    Drain the pasta, reserving 1/4 cup cooking water, and return pasta to pot over medium-low heat.
    Gently stir in cubed Velveeta, heavy cream and butter, then season generously with salt and pepper, and add in nutmeg.
    Fold in caramelized onions and sprinkle in 1/2 crumbled bacon.
    Transfer to serving bowls and serve hot, garnished with parmesan cheese. Enjoy!



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