4 Cheese Mac and Cheese


• 1 lbs Rotini pasta
• 1 lbs Sargento 4 Mexican cheese blend
• 1 bay leaf
• 6 tbsp all-purpose flour
• 1/4 cup butter
• 1/4 lbs bacon small dice
• 1 medium onion small dice
• 3 1/2 cups milk
• 2 tsp thyme
• Salt and pepper to taste


• In a medium stock pot add water and salt to boil pasta. When pasta water reaches 212 degrees, add dry pasta. Allow to cook for only 5 minuets. Don’t fully cook pasta. Drain pasta and put the side.
• In a medium stock pot, sauté bacon to render fat. Add butter and onions and allow to caramelize. Add flour to develop roux. Cook roux for 5 mins. Add milk, cheese, and seasonings. Salt and pepper to taste. Cook for 10 mins so the cheese sauce can develop consistency and body.
• Combine pasta and cheese sauce. Place in Pyrex dish, cover, and bake for 20 mins.
• Remove from oven and serve!