• 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


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
Calcium 70%DV
Iron 15%DV


  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.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.