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


  1. Cook  pasta as directed on package; drain.
  2. 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.
  3. Melt  remaining 2 cups butter. Mix with cracker crumbs and herbs.
  4. 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.
  5. Substitute

    Prepare using spinach-flavored or whole wheat rotini.


Nutritional facts are based on a single serving
Calories 820
Total fat 54g
Saturated fat 29g
Trans fat 2g
Cholesterol 145mg
Sodium 1350mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 9g
Protein 34g
Vitamin A 30%DV
Vitamin C 2%DV
Calcium 70%DV
Iron 15%DV
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