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3 Tbsp. unsalted butter
2 Tbsp. minced shallot
2 tsp. minced garlic
1 dried bay leaf
3 Tbsp. white wine
1/4 tsp. smoked paprika
1/4 tsp. ground mustard powder
1 pinch nutmeg
15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
9 oz. Shredded Chihuahua® Quesadilla Cheese with Jalapeño from V&V SUPREMO®
4 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
1/4 tsp. ground White pepper
6 oz. cooked Rigatoni, 2 oz. per serving, cooked al dente (or gluten-free pasta of your choice)


3 Tbsp. panko bread crumbs (omit for gluten-free version)
3 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®

Method of Preparation

  1. Melt butter in medium saucepan. Sweat shallot and garlic until translucent. Add bay leaf. Increase heat to medium and deglaze with wine.
  2. Stir in smoked paprika, ground mustard, and nutmeg. Remove from heat.
  3. Combine sour cream, Chihuahua®, Cotija, and white pepper in a large bowl. Stir well.
  4. Add cheese mixture to saucepan. Whisk over medium-high heat for 2 minutes. Allow sauce to cook undisturbed for 1 minute. After 1 minute, stir well. Remove from heat.
  5. Toss 2 oz. of pasta with 8 oz. of sauce. Pour into shallow baking dish.
  6. Combine panko bread crumbs and Cotija in a bowl.
  7. Sprinkle about 2 oz. of bread crumb mixture over pasta.
  8. Bake at 350°F for 10 minutes. Then, broil pasta for a minute, or until breadcrumbs are golden brown.

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