Recipe Yields 50 appetizer portions

INGREDIENTS

• Shells (medium) – 12 oz
• All Purpose Flour – 2 oz
• Asiago Cheese – 4 oz
• Parmesan Cheese – 4 oz
• Shredded Mozzarella Cheese – 4 oz

• Heavy Cream – 20 oz
• Dijon Mustard – 1 oz
• Salt and pepper – 1 dash each
• White Cheddar Cheese– 4 oz
• Butter – 2 oz

• Chipolte Honey – 4 oz
• Garnish
• Crispy Brussel Sprouts – 4 oz
• Fingerling Potato Chips – 4 oz

Directions

-Cook Pasta to Al Dente drain, rinse cool and set aside

-Combine all cheeses, and cream, melt, add roux made of butter and flour to thicken, add seasonings to taste, then combine with pasta.

-Serve in small crocks, top with the fingerling potato chips, crispy brussel sprouts and a drizzle of chipotle honey.

-Serve immediately

Enjoy!