Bacon Mac & Cheese with Wisconsin Gruyere

Photo: Delacy

Yield: 4 servings
Community Recipe from


  • 1 quart(s) heavy cream
  • 4 tablespoon(s) fresh rosemary, chopped
  • salt and black pepper to taste
  • 1/2 pound(s) bacon, diced, fried crips and drained
  • 1 pound(s) elbow macaroni, reserving 3 tsp pasta water
  • 2 cup(s) wisconsin gruyere cheese, grated


  1. 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).

  2. Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water.

  3. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.
February 2013

This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.

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