Queso Fundido Mac & Cheese

• rotini pasta, uncooked
• 1 qt. butter, divided
• 1-3/4 cups flour
• 1 Tbsp. salt
• 2-1/2 tsp. pepper
• 1 gal. milk
• 1 gal. Kraft Shredded Medium Cheddar Cheese
• Philadelphia Brick Cream Cheese, cubed
• 2-1/2 qt. round buttery crackers, crushed
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh thyme, chopped
• 1-1/4 gal. Mexican chorizo, cooked, drained and crumbled
• 1-1/2 gal. queso blanco cheese, shredded

1. Cook pasta as directed on package.
2. Meanwhile, melt 2 cups of the butter (or 3 Tbsp.
3. of the butter for trial recipe) in large saucepot on medium-low heat.
4. Add combined flour, salt and pepper; cook 2 to 3 min.
5. or until thickened and bubbly, stirring constantly.
6. Gradually stir in milk; cook until mixture just comes to boil and thickens, stirring frequently.
7. Add Cheddar cheese and cream cheese; cook until melted, stirring frequently.
8. Drain pasta; place in large bowl.
9. Add sauce; toss to coat.
10. Melt remaining 2 cups butter (or remaining 3 Tbsp.
11. butter for trial recipe).
12. Mix with cracker crumbs and herbs.
13. 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.
14. crumb mixture.
15. Bake in 300 degrees F-convection oven 10 min.
16. or until bubbly and lightly browned.
17. Top with additional 1 Tbsp.
18. chorizo.

rotini pasta, butter, flour, salt, pepper, milk, cheddar cheese, cream cheese, buttery crackers, fresh parsley, fresh thyme, chorizo, queso blanco cheese

Taken from www.kraftrecipes.com/recipes/queso-fundido-mac-cheese-111558.aspx (may not work)