Yield: 24 portions
Portion Size: 1 cup Mac and Cheese with 1/4 cup crumbles

Tomato Chile Corn Bread
RO*TEL QUESO (recipe at 3 cups
Heavy cream 2-1/4 cups
Eggs 3 ea
Yellow cornmeal 3 cups
Flour 1-1/2 cups
Baking powder 3/4 tsp
Mac and Cheese
RO*TEL QUESO (recipe at 3 quarts
Ro*TelŽ Original Diced Tomatoes & Green Chilies, drained64144 602453 quarts
Cavatappi pasta, cooked 3 quarts
Bacon, cooked, crumbled 4-1/2 cups
Cooked chicken, chopped 9 cups
Flat leaf parsley for garnish  


  1. To make TOMATO CHILE CORN BREAD: Combine RO*TEL QUESO, cream and eggs in a stand mixer; beat on medium speed until combined.
  2. Add cornmeal, flour and baking powder; beat on medium speed until completely incorporated.
  3. Pour batter into a greased 2-inch deep hotel pan.
  4. Bake at 350°F for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  5. Cut into 2-1/2 x 2-inch pieces.
  6. To make MAC AND CHEESE: combine RO*TEL QUESO, Ro*TelŽ Diced Tomatoes & Green Chilies, pasta, bacon and chicken in a stockpot.
  7. Cook and stir over medium heat for 15 to 20 minutes or until heated through.
  8. To make ONE PORTION: Place 1 cup Mac and Cheese in a greased 10-ounce oven-safe dish.
  9. Top with 1/4 cup Tomato Chile Corn Bread crumbles.
  10. Bake at 350°F for 5 minutes or until topping is crispy.
  11. CHEF'S NOTE: One 2-1/2 x 2-inch piece of Tomato Chile Corn Bread makes 1/2 cup crumbles or topping for two servings Mac and Cheese. Serve remaining 20 pieces of corn bread as a side for soup.
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