Bacon Mac & Cheese with Gruyère
Servings: 4 -6 servings
Ingredients
- 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
Instructions
- 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.