Bacon Mac & Cheese with Wisconsin Gruyère
- 4 cups heavy cream
- 4 Tbsp fresh rosemary, chopped (or 4 tsp dried rosemary)
- Salt and cracked black pepper to taste
- ½ 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.
That's just plain sinful looking!
O my goodness! This looks great! I am going to print this now 🙂
Wow, you've really kicked mac n' cheese up a notch, or two! Delicious! Happy New Year!
Geez Steph! How am I going to lose my 10 pounds if you keep posting mouthwatering recipes like this? Mac and Cheese however it's made is my favorite, afterall. I especially love it with Truffle oil! And I think this one would be a good match with truffle oil!
With bacon, Gruyere and heavy cream how could it not be good? Yum! Have a delicious New Year!
Yummy! This looks hearty and delicious 🙂
We're staying in and making my traditional Osso Bucco. I can't imagine anyone on the face of this earth not eating this like a starved wild animal. Looks wonderful. Happy New Year.
Ohhhhh maybe it's time to use that smoked cheese for some of this…..
This looks amazing! I'll have to try it soon.
Hope you have a happy new year!
Oh wow, this sounds wonderful. I LOVE Gruyere!
Pasta, bacon, good cheese, easy – it don't doesn't get any better. Happy New Year.