Ingredients
-
1 lb.Molly's Kitchen® Three Cheese Chicken and Chile Dip
-
8 oz.Glenview Farms® Heavy Whipping Cream
-
1 oz.Roseli® Grated Parmesan Cheese
-
8 oz.Metro Deli® Uncured Bacon Jam
-
4 oz.Roseli Cavatappi
Preparation
- Thaw three-cheese dip.
- In a large sauce pot, combine Three Cheese Chicken and Chile Dip and heavy cream. Bring to a simmer.
- Boil pasta in salted water until al dente, about 8 minutes.
- Drain pasta and add to the cheese sauce. Mix well.
- Scoop 8 oz. serving of mac 'n' cheese onto a plate and top with 2 oz. of bacon jam.
- Garnish with parmesan cheese and fresh parsley.
Recipe by Jovan Djokovic, Food Fanatics® Chef Menomonee Falls
Serves 4