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Featured Wisconsin Cheeses: Gruyère

Chef Michael Symon revamps this classic dish with a flavorful boost from crispy bacon, nutty Wisconsin Gruyère Cheese and fresh rosemary.

Chef Symon offers a few of his tips for making the most of this macaroni and cheese recipe.

  • To assure you don’t lose any of its flavors, make just one pass over the fresh rosemary with the knife before adding it to your ingredients. Vigorous chopping will push the oils—and therefore the flavors—out of the herb.
  • And contrary to the old wives’ tale, don’t add oil to your pasta water along with salt. The oil only caps the water and slows down the boiling process. The oil then coats the pasta, preventing both the starch and sauce from sticking to it. In this recipe the starchy pasta water is essential to the creamy cheese sauce.

Bacon Mac and Cheese with Gruyère
By Chef Michael Symon

Serves 4–6

Ingredients:
1 quart (4 cups) 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 Gruyère Cheese, grated
Chopped chives for garnish

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

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