Tortellini Dippers with 4-Cheese Fondue

Preheat oven to 200 F. Line a baking sheet with aluminum foil.

In a large pot of boiling salted water over high heat, cook tortellini just until al dente. Use the package instructions for al dente—this will literally only take a minute or two. Drain off the water. Pour tortellini onto the prepared baking sheet and keep warm in the preheated oven until fondue is done.

In a medium saucepan over medium heat, melt the butter. Add the garlic and saute until translucent and fragrant, about 2 minutes. Whisk in flour stirring until free of lumps and let it cook for one minute as you continue to whisk. Whisk in cream until free of lumps then cover the pan and let the mixture simmer until thickened, about 10 minutes.

Then whisk in all the cheeses, salt, and pepper until completely smooth. Taste test to make sure it’s to your liking. If it’s too thick, whisk in 1/4 cup of milk at a time. Transfer to a fondue pot to keep warm while serving or serve straight from pot if you don’t have a fondue pot. Keep lid on so it stays warm until serving. Serve with with the tortellini on fondue forks or skewers.