Ultimate BLT Mac & Cheese

4 servings
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A favorite sandwich inspires another favorite–mac and cheese.  Roth's Ultimate 3-cheese shredded blend makes it convenient to use and richly delicious to taste.


  • 2 cups (8 ounces) short, hollow pasta, such as elbows or penne rigate
  • 4 slices thick-cut bacon, diced
  • 2 cloves garlic, minced
  • ½ medium onion, finely diced
  • 1½ cups half and half
  • 1 teaspoon cornstarch
  • 1 1/2 cups (1 6-ounce package) Roth® Ultimate Mac & Cheese Shred Blends
  • 30 baby romaine lettuce or spinach leaves, coarsely chopped
  • 1 large tomato, ½-inch dice
  • Salt and pepper to taste


  1. Cook pasta al dente, according to package directions.  Drain; set aside.
  2. Heat 12-inch skillet over medium-high; fry bacon until slightly crispy. Reduce heat to medium and add garlic and onion to skillet; sauté until softened, about 3 minutes.
  3. Combine half and half and cornstarch in a bowl; mix well. Add to skillet and bring to slow simmer. Stir until sauce thickens slightly.  Slowly stir in Roth® Ultimate Cheese Shreds until fully melted.  Add reserved pasta and heat thoroughly. Add romaine or spinach leaves and tomato; warm 1 minute.  Serve immediately.