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Cheese Recipe Day 4: Bacon Mac & Cheese with Wisconsin Gruyère

6:43 PM, Feb. 28, 2013  |  Comments
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Bacon and cheese, it's like the weekend any day of the week.

Bacon Mac & Cheese with Wisconsin Gruyère

Servings: 4-6

4 cups (1 quart) heavy cream
4 tablespoons fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained
1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water
2 cups (8 ounces) Wisconsin Gruyère cheese, grated
Chopped chives for garnish

Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.

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