What are you doing New Year's? We are staying in and grilling out filets. We are also having this mac and cheese. We had this for Christmas Eve and I L♥VED it! It rivals the Gnocchi Mac & Cheese I made earlier this year. The recipe is from Chef Michael Symon. He created the recipe for the official Wisconsin cheese website. There are 12 Michael Symon recipe creations on the site (so far). I believe this is the first of many that I will be trying.
This is extremely simple to make. Nobody would guess that that it is a quick stovetop mac and cheese - I love that! You really should splurge on the gruyere, it really makes this mac and cheese special.
Bacon Mac & Cheese with Wisconsin Gruyère
by Chef Michael Symon
- 4 cups heavy cream
- 4 Tbsp fresh rosemary, chopped (or 4 tsp dried rosemary)
- Salt and cracked black pepper to taste
- 1/2 pound bacon, diced, fried crisp and drained (recommend Benton's Bacon)
- 1 pound elbow macaroni or short hollow pasta
- 2 cups (8 ounces) Gruyère cheese, grated
Cook pasta according to package directions and drain, reserving 1 tablespoon pasta water.
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half.
Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 1 tablespoon of pasta water. Stir until cheese is melted. Serve immediately.
CONNECT WITH PLAIN CHICKEN