Reserve at least 1 cup of starchy pasta water and use it to thin and stabilize your cheese sauce—it prevents the sauce from becoming grainy and helps it cling perfectly to the tortellini.

Cook your butter and flour together for 2-3 minutes over medium heat before adding milk to eliminate the raw flour taste and create a smooth, silky sauce foundation.

Add sharp cheddar first for depth, then mozzarella for creaminess, and finish with Parmesan for sharp brightness—this order ensures each cheese melts properly and contributes its unique flavor profile.

Place the cold burrata on top of your hot mac and cheese just before serving so its creamy center melts slightly into the dish without becoming completely dissolved, maintaining its luxurious texture contrast.

Add paprika, garlic powder, and onion powder to the roux before the milk, then taste and adjust salt and pepper at the very end for optimal flavor distribution and control.