Twisted Macaroni & Cheese

Ingredients

3 lb. Villa Frizzoni Rotini Pasta, cooked al dente
        RFS Item 25490
6 lb. SilverBrook 1/2" Diced White Meat Chicken
        RFS Item 61972
2 cups roasted red peppers, diced 1/2"
1/4 cup fresh rosemary, chopped
salt and ground black pepper, to taste
2 quarts half-and-half
3 Tbsp. roasted garlic, chopped fine
8 cups San Pablo Queso Blanco, grated
           RFS Item 71926

3 cups coarse bread crumbs
1 cup melted butter

Directions

1. Preheat oven to 375 F.

2.Gently fold together the pasta, chicken, roasted peppers, rosemary, salt and pepper in a large mixing bowl.

3. Heat the half-and-half with the roasted garlic in a thick bottomed saucepan over medium heat. Add 6 cups of the grated cheese and mix well over low heat until smooth.

4. Add sauce to the bowl with pasta mixture, gently fold together until well blended.

5. Divide pasta mixture among 12 ovenproof bowls. Sprinkle with remaining cheese and the bread crumbs. Drizzle breadcrumbs with melted butter.

6. Bake in preheated oven for 15 minutes, until heated through.

Yield: 12 servings