Firehouse Mac & Cheese

4-6 servings
Active Time
Cook Time
Total Time
This mac & cheese features a spicy jolt from a blend of Grand Cru, Smoked Fontina and 3 Chile Pepper Gouda cheeses.


  • 2 cups (8 ounces) tubular pasta, such as elbows or penne
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1/2 medium onion, finely diced
  • 1/3 cup finely diced poblano chile
  • 2 tablespoons bottled roasted red pepper, chopped
  • 1/2 cup chorizo cooked, link sausage, diced
  • 1½ cup half and half
  • 1 teaspoon cornstarch
  • 1½ cups (6 ounces) Roth® Ultimate Firehouse Shred Blends


  1. Heat oven to 425°F.
  2.  Cook pasta al dente according to package directions; drain and set aside.
  3. Heat 12-inch skillet over medium-high; add butter, garlic, onion, poblano and red pepper. Sauté 3-5 minutes, until onions soften. Add chorizo and continue cooking about 2 minutes.
  4. In a bowl, mix half and half and cornstarch until smooth. Reduce burner heat to medium; add half and half mixture to skillet. Bring to gentle simmer and stir until sauce slightly thickens.
  5. Slowly add cheese blend and stir until fully melted. Stir in pasta; heat through.  Serve immediately for creamy mac dish or spoon into baking dish.
  6. Bake until golden and bubbly, 12-15 minutes.