Filed under Main DishesIngredients
4 cups heavy cream
2 teaspoons dried rosemary
Salt and pepper, to taste
1/2 pound bacon, cooked crisp and crumbled
1 pound elbow macaroni
1 cup shredded Gruyere cheese
1 cup shredded mozzarella cheese
2-3 chopped green onions, for garnish
Cook pasta according to package directions. Drain; reserving 1/3 cup of pasta water. Meanwhile, combine cream and rosemary in a large saucepan. Season with salt and pepper. Bring to a boil. Reduce heat slightly and continue to simmer until reduced by half, 15-20 minutes. Stir cheeses into cream until melted. Stir in cooked pasta along with 1/3 cup of pasta water. Cook a few more minutes until everything is heated through. Stir in bacon just before serving. Garnish with chopped green onions.
Oh my, this stuff is soooo good! I dare say it's the best macaroni and cheese I've ever made. And although it definitely has a more adult flavor, my kids all loved it too. If you have fresh rosemary, you can use about 4 tablespoons chopped in place of the dried. You can also use all Gruyere cheese in this recipe, but I thought the flavor would be too strong for my family. With the mozzarella, ti was just right. Plus, it's a little more economical to use part mozzarella. But the flavor of the Gruyere cheese with the rosemary and bacon is phenomenal! I'm already dreaming about making this again.
Who Dished It Up First
Adapted from Michael Symon