Featured Wisconsin Cheeses: Gruyère
Bacon Mac and Cheese with Gruyère
By Chef Michael Symon
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
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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Gruyère, Macaroi & Cheese, Recipe, Wisconsin Cheese