Alice, Savory Sweet Life, recently posted this Bacon Mac and Cheese recipe and I knew immediately that my daughter would love it because she loves rosemary. We made it together on Sunday and I was right. She loved it the minute we rinsed the fresh rosemary in running water and the smelled permeated the kitchen. She loved it even more when she took her first bite.
The recipe, created by by Chef Michael Symon, creates a cheese sauce by simmering rosemary in heavy cream until it is reduced by half. This step creates a smooth, creamy cheese sauce that is infused with, but not overwhelmed by, a great rosemary flavor.
Gruyère is a good melting cheese with a nutty, slightly sweet flavor. The bacon adds a great smoky flavor to the sauce and I wouldn’t omit it. Alice used an Applewood Bacon, but I opted for a shortcut and used the precooked bacon that I always have in the freezer.
This recipe is a delicious, dressed up mac and cheese, but it’s very easy to make and is perfect as a main dish. The original recipe said it made 4 – 6 servings. I was having 7 for dinner and I made 1.5 times the recipe which was way more pasta than I needed, even for a main dish. I’d say it makes 6 generous servings.
Bacon Mac & Cheese with Gruyère
- 1 quart 4 cups heavy cream
- 4 tablespoons fresh rosemary chopped
- Salt and cracked black pepper to taste
- ½ 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.
I used the Barilla Plus Elbow Macaroni. This pasta has 4 grams of fiber and 10 grams of protein per serving. It tastes great and I feel better about serving it with a less healthy sauce. I also love the way they look. They are ridged with little twist and help dress up an ordinary macaroni salad or mac and cheese. I also use and love the other Barilla Plus pastas. (I wasn’t given any products or compensation for this rave review.)
This looks wayyyyyyyyyyyyyyyyy too good…………….I’m drooling!
I love anything with bacon and cheese.
Barbara! OMG!!! This looks off the charts yummy!
I love the idea of simmering cream with rosemary. Sounds fantastic. I have to try that!
I am SO making this! YUM!
I just bought Gruyere for the first time ever a couple of days ago. I was going to make French onion soup but never got to it. I would love to try this fancy mac. I think it would be a hit. Keeping cooked bacon in the freezer is such a terrific idea!
How fun that you got to cook with your daughter! You’ve mentioned this pasta before and I’ve not tried it yet. I need to pick some up, really it goes on the list. Mac and cheese is such a comfort food and we do love almost any cheese, but this one sounds divine 🙂
This look nice and yummy Barbara! gloria
mmmm, the only thing better then macaroni is macaroni with bacon! love this!
There are few things as comforting as a delicious macaroni and cheese, but you’ve taken it to another level daaaahling. Looks fab!
This looks terrific. I love the idea of adding gruyere and bacon — the flavor sounds amazing!
This Mac & cheese sounds great with the Rosemary infused cream. That is such is great idea. I love the gourmet twist!
Aint surprised ur daughter loved it and am loving it too!
Wanna bake with Gruyère once i finish my [large]stock of cheddar [i know]!
Thats what u get if u pic stuff from importers who supply to resorte’s,lods to finish!
Oh these pics are so delicious!
Oh I am in love with this dish, bacon, cheese, rosemary….perfect!
I adore anything that Michael Symon touches (in fact, I may or may not have a super huge obession/crush on him). And this dressed up mac and cheese is absolutely no exception. Stick to your ribs good stuff.