Tortellini mac ’n’ cheese with sprout slaw

This rich baked tortellini mac ‘n’ cheese combines spinach and ricotta pasta with a mustardy three-cheese sauce, crisp bacon and a fresh sprout slaw. Chef Donal Skehan delivers a comforting autumn classic that uses shop-bought tortellini for simplicity or homemade for extra flair. The creamy cheese sauce and crunchy slaw create the perfect balance of indulgence and freshness.

This tortellini mac ‘n’ cheese recipe scores a Nutri-Score C, reflecting its rich cheese sauce and bacon content balanced by protein from the three-cheese blend and pasta.

Per serving: approximately 729 kcal, 50g fat, 39g carbs, 9g sugar, 1g fibre, 33g protein, 1.5g salt.

Method

1. Make the pasta dough (30 mins plus chilling)
   Pop the 00 flour and eggs into a food processor and blend until everything comes together as a smooth dough. Tip it out onto a lightly floured work surface and knead for a few minutes until it feels silky. Wrap in cling film and pop it in the fridge for at least 1 hour – this resting time makes the tortellini much easier to roll.
2. Prepare the filling (10 mins)
   While the dough rests, mix the cooked chopped spinach, ricotta and grated Parmesan in a bowl. Season well with salt and pepper. This spinach and ricotta filling is the heart of your homemade tortellini, so taste and adjust the seasoning now.
3. Roll and shape the tortellini (20 mins)
   Divide the rested dough into three pieces. Feed each piece through a pasta machine until you have sheets about 1mm thick. Spoon teaspoonfuls of the filling along each sheet, leaving a 5cm gap between each mound. Use a 7cm round cutter or small glass to cut around each portion. Fold into half-moons, seal the edges well, then wrap each one around your finger to create the classic tortellini shape. You can make these ahead and freeze them if you like.
4. Preheat and prepare (5 mins)
   Heat your oven to 200C/180C Fan/Gas 6. Lightly butter an ovenproof baking dish ready for the mac ‘n’ cheese.
5. Make the cheese sauce (15 mins)
   Melt the butter in a saucepan over medium heat with the thyme leaves. Whisk in the plain flour and cook for 2 minutes to remove the raw flour taste. Gradually pour in the milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon – this creates the perfect base for your three-cheese sauce.
6. Add the cheeses (5 mins)
   Stir in the wholegrain mustard, nutmeg and three-quarters of the cheddar, Comté and Parmesan. Season with salt and pepper. The mustard adds a lovely depth that cuts through the richness of this tortellini mac ‘n’ cheese.
7. Cook the tortellini (3-4 mins)
   Drop your spinach and ricotta tortellini into a large saucepan of boiling salted water. If using shop-bought, follow the packet instructions; fresh tortellini only needs 2-3 minutes. Drain well.
8. Combine and bake (25 mins)
   Gently fold the cooked tortellini through the creamy cheese sauce. Crumble in the crisp bacon and stir to distribute evenly. Transfer everything to your prepared ovenproof baking dish and scatter over the remaining cheese. Bake for 25 minutes until the top is golden and the edges are bubbling – this is when your mac ‘n’ cheese smells absolutely irresistible.
9. Rest and garnish (5 mins)
   Leave the baked tortellini mac ‘n’ cheese to cool slightly, then scatter over fresh basil leaves for a pop of colour and freshness.
10. Make the sprout slaw (10 mins)
    For the dressing, put the white wine vinegar, Dijon mustard, chopped garlic and olive oil in a clean screw-top jar. Seal tightly and shake vigorously until emulsified. Finely slice the Brussels sprouts using a food processor with a slicing attachment – this makes light work of what would otherwise be tedious chopping. Toss the sprouts in a large bowl with basil, half the toasted pine nuts and half the Parmesan. Pour over the dressing and toss well to coat. Season with salt and pepper.
11. Serve (2 mins)
    Transfer the sprout slaw to a serving platter and scatter over the remaining pine nuts and Parmesan. Serve alongside the golden baked tortellini mac ‘n’ cheese for a perfect balance of rich comfort and fresh crunch.

Tips

• Make the tortellini up to 2 days ahead and keep covered in the fridge until ready to cook
• The cheese sauce can be prepared a day in advance – just reheat gently before combining with the pasta
• Freeze uncooked tortellini on a tray, then transfer to bags for up to 3 months
• Toast pine nuts in a dry frying pan for 2-3 minutes until golden for maximum flavour in the slaw
• This tortellini mac ‘n’ cheese pairs beautifully with a crisp white wine or light red

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Tortellini mac ’n’ cheese with sprout slaw