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, it 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.
- 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.
Who Dished It Up First: Adapted from Michael Symon