"Queso Fundido" Mac & Cheese made with RITZ Crackers

"Queso Fundido" Mac & Cheese made with RITZ Crackers

INGREDIENTS

50 servings, 1-1/2 cups each

  • 5 lb. rotini pasta, uncooked
  • 2 lb. butter, divided
  • 1-3/4 cups plus 2 Tbsp. flour
  • 2-1/2 Tbsp. salt
  • 1 Tbsp. pepper
  • 15 lb. milk
  • 3-3/4 lb. shredded Cheddar cheese
  • 2 lb. cream cheese, cubed, softened
  • 2 lb. RITZ Crackers, crushed
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh thyme, chopped
  • 6-1/4 lb. chorizo, cooked, drained and crumbled
  • 5-1/2 lb. Queso blanco cheese, shredded

Nutrition per serving

  • Calories

    820

  • Total fat

    54 g

  • Saturated fat

    29 g

  • Trans fat

    2 g

  • Cholesterol

    145 mg

  • Sodium

    1350 mg

  • Carbohydrate

    49 g

  • Dietary fiber

    2 g

  • Sugars

    9 g

  • Protein

    34 g

  • Vitamin A

    30 %DV

  • Vitamin C

    2 %DV

  • Calcium

    70 %DV

  • Iron

    15 %DV

DIRECTIONS

Cook pasta as directed on package; drain.

Meanwhile, melt 2 cups of the butter in large saucepot on medium-low heat. Add combined flour, salt and pepper; cook 2 to 3 min. or until thickened and bubbly, stirring constantly. Gradually stir in milk; cook until mixture just comes to boil and thickens, stirring frequently. Add Cheddar cheese and cream cheese; cook until melted, stirring frequently. Toss with pasta.

Melt remaining 2 cups butter. Mix with cracker crumbs and herbs.

For each serving: Spread about 1/3 cup chorizo onto bottom of 5-inch crock; top with 1/2 cup queso blanco cheese, 1 cup of the pasta mixture and about 3 Tbsp. crumb mixture. Bake in 300ºF-convection oven 10 min. or until bubbly and lightly browned. Top with additional 1 Tbsp. chorizo.

Tips

Substitute

  • Prepare using spinach-flavored or whole wheat rotini.