Pasta and cheese: kid classic, right? Here, the great standby gets dressed up for the holidays, thanks to tricolored tortellini and this zesty fondue. You save on prep time by mixing store-bought Alfredo sauce with shredded Monterey Jack.
What you'll need
- 2 (12-ounce) packages frozen tricolor tortellini
- 3/4 cup chicken or vegetable broth
- 2 (10-ounce) tubs refrigerated Alfredo sauce
- 2 (8-ounce) bags shredded Monterey Jack cheese (4 cups); Cheddar can be substituted, according to taste
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
How to make it
- Bring a large pot of water to a boil. Add a pinch of salt, then add the tortellini and cook according to the package directions.
- Meanwhile, in a fondue pot or the top of a double boiler, bring the broth to a simmer. Reduce the flame (or stovetop) to low and add the Alfredo sauce, Monterey Jack cheese, and nutmeg. Stir constantly until the cheese is melted and very hot.
- Drain the tortellini, toss it with the olive oil, and transfer it to a serving bowl. Using fondue forks, bamboo skewers, or long-handled forks, serve the tortellini with the warm cheese sauce. (If you don't serve it in a fondue pot, use a hot plate to keep the sauce warm.) Serves 10 to 12.