Alpine Mac & Cheese

4 servings
Total Time
Mac & cheese gets a fresh new look with asparagus, prosciutto and more.


  • 1 pound elbow macaroni noodles
  • ½ teaspoon butter
  • 2 cloves garlic, minced
  • ½ medium onion, finely chopped
  • 8 spears asparagus, cut into tips and 1″ pieces
  • ¼ cup prosciutto, thinly sliced, diced
  • 1½ cups half and half
  • 1 teaspoon cornstarch
  • 6 ounces(1 1/2 cup) Roth® Ultimate Mac & Cheese Shred Blends
  • ¼ cup pine nuts (optional)


  1. Cook pasta noodles al dente, drain and keep warm.
  2. Heat 12-inch skillet over medium-high heat; add butter, garlic, and onions and sauté 3 minutes until softened.
  3. Add asparagus and prosciutto and sauté for an additional 3 minutes.
  4. Combine half and half and cornstarch in a separate bowl.
  5. Reduce heat to medium, stir in half and half mixture and bring to a light simmer until sauce starts to thicken.
  6. Slowly add Ultimate Mac & Cheese Shred Blends until fully melted.
  7. Stir in cooked pasta and heat throughout. Garnish with pine nuts (optional.)