One Skillet Poblano Chili Mac

Four-havarti Instant Pot mac and cheese

This easy instant pot macaroni and cheese is the perfect way to warm up on a cold winter night. A mix of four flavors of Roth Havarti including Jalapeño Havarti, Horseradish Havarti and Chipotle Havarti, create a rich and creamy mac and cheese with just a hint of spice.


1 pound dried pasta (we recommend small shells or elbow macaroni)

Scant 4 cups water

4 tablespoons butter, cut into chunks

2 teaspoons ground mustard

2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon onion powder or minced dried onion

4 ounces cream cheese, cut into cubes

1 cup milk or half-and-half

4 cups (12 to 16 ounces) shredded Roth Havarti

cheese (we used a blend of Original, Jalapeño,

Horseradish and Chipotle)

Fresh parsley, for garnish


  • Add dry pasta, water, butter, ground mustard, salt, garlic powder and onion powder to the bowl of the

    Instant Pot. Secure the lid.

  • Set timer for 4 minutes on high pressure. Ensure valve is set to sealing. It can take up to 10 minutes for the Instant Pot to come to pressure.
  • Release the pressure by tipping the valve to venting. Let pressure release for at least 2 to 3 minutes until no more steam is coming out.
  • Open the lid, and add cream cheese and milk. Stir until melted and combined. Add Havarti cheese

    one handful at a time, stirring between each addition to ensure cheese is melted and consistency is

    creamy. Mac and cheese will thicken upon standing. Serve immediately.


Spicy chorizo chili

It’s time to bring the heat. Made with Sriracha chili sauce and rubbed with crushed red peppers, Roth Sriracha Gouda is the star of this hearty flavorful chili. Top it with cilantro, tortilla chips, lime, and sour cream for a cozy, filling weeknight meal.


2 tablespoons olive oil

1 small to medium yellow onion, diced (about 1 to 1

1/2 cups)

1 poblano pepper, diced (about 1 cup)

1 pound ground chorizo

1 tablespoon minced garlic

2 15 ounce cans diced tomatoes

1 15 ounce can tomato sauce

3 tablespoons tomato paste

1 15 ounce can pinto beans

1 15 ounce can kidney beans

1 15 ounce can black beans

3/4 cup water

2 tablespoons cumin

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1 ½ cups (6 ounces) Roth Sriracha Gouda Cheese

For topping:


Crushed tortilla chips

Lime wedges

Sour cream


  • In a large Dutch oven or stockpot over medium-low heat, add olive oil, onion and poblano. Sauté 4 to

    5 minutes, stirring occasionally, until veggies are softened. Add chorizo, breaking up the meat with a

    spoon until crumbly. Cook about 8 to 10 minutes or until meat is browned. Add garlic, and cook an

    additional 1 to 2 minutes until fragrant.

  • Add diced tomatoes, tomato sauce, tomato paste, beans and water. Stir until combined, and let chili

    come to a low boil. Reduce heat to low. Add seasonings, adjusting to taste, and let simmer for at

    least 20 minutes. The longer it simmers, the more the flavors will develop. Fold in 1 cup shredded

    Sriracha Gouda Cheese and stir until cheese melts into the chili.

  • To serve, ladle into bowls and garnish with toppings of choice. Garnish with remaining cheese if



Classic grilled cheese and tomato soup

When the temperature drops, the classic combo of grilled cheese and tomato soup is the perfect way to warm up. Elevate your grilled cheese by adding fresh avocado and swapping traditional cheddar for sweet and mild Roth Prairie Sunset. Pair it with a bowl of warm tomato soup.


For Soup:

1 cup canned tomato sauce

1 cup canned crushed tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco or to taste

Salt and pepper to taste

Scallion slices, optional

For Sandwich:

1 tablespoon butter, softened

4 slices sourdough bread

4 slices (about 3/4 ounce each) Roth Prairie Sunset Cheese

1 avocado, sliced


  • Combine tomato sauce, crushed tomatoes, Worcestershire and Tabasco in saucepan; stir to blend.
  • Bring to boil over medium heat; reduce heat and season to taste. Keep hot.
  • Heat heavy skillet over medium. Butter 1 side of bread slices. Place 2 slices, butter-side-down, in a hot skillet. Arrange Prairie Sunset cheese and avocado slices over bread. Close sandwiches, placing top butter-side up.
  • Grill until bottom slice is toasted and cheese begins to melt, about 2 minutes. Flip sandwiches and grill until cheese is fully melted and bread is toasted.
  • Ladle soup into bowls; scatter scallion slices over, if desired. Plate the sandwich.

Note: Corn chips are a good accompaniment.


Savory herbed waffles

What’s brunch without waffles? Bring leftover stuffing back to life with this recipe for Savory Herbed Waffles featuring Roth’s signature Original Grand Cru cheese. Don’t forget a drizzle of maple syrup for a hint of sweetness.


2 cups leftover bread-based stuffing

1 egg

1/2 cup (2 ounces) shredded Roth Original Grand Cru cheese


  • Preheat waffle iron.
  • Place stuffing, egg and Grand Cru in a bowl; mix.
  • Spray waffle iron with cooking spray. Divide stuffing mixture into two portions. Press the first portion into waffle iron bottom Close lid; cook until crispy and golden. Remove from waffle iron; keep warm.
  • Cook second stuffing mixture portion. Serve immediately with syrup or cranberry sauce, if using.

Note: You may substitute freshly prepared stuffing.

Source :

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