"Queso Fundido" Mac & Cheese made with RITZ Crackers



50 servings, 1-1/2 cups each
  • 5 lb.rotini pasta, uncooked
  • 2 lb.butter, divided
  • 1¾ cupsplus 2 Tbsp. flour
  • 2½ Tbsp.salt
  • 1 Tbsp.pepper
  • 15 lb.milk
  • 3¾ lb.shredded Cheddar cheese
  • 2 lb.cream cheese, cubed, softened
  • 2 lb.RITZ Crackers, crushed
  • ⅓ cupfresh parsley, chopped
  • ⅓ cupfresh thyme, chopped
  • 6¼ lb.chorizo, cooked, drained and crumbled
  • 5½ lb.Queso blancocheese, shredded

Nutrition per serving

Calories820 Total fat54 gSaturated fat29 gTrans fat2 gCholesterol145 mgSodium1350 mgCarbohydrate49 gDietary fiber2 gTotal Sugars9 gProtein34 gVitamin A30 %DVVitamin C2 %DVCalcium70 %DVIron15 %DV

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.



Prepare using spinach-flavored or whole wheat rotini.

© Mondelēz International group