Bacon Mac and Cheese


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 alpine-style cheese, grated
Chopped chives for garnish

Cooking Directions:

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 cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.

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My parents LOVED this,and I liked it. I think I may have reduced the cream too much--when I added the pasta there was nothing to simmer. It was very good, and I'll make it again, but I'd love to ask Michael Symon if it would be good with part Gruyers and a bit of sharp cheddar? Whatever you do, don't forget the fresh chives. yum
Reviewed on 1/23/2012 by catnk9
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