Bacon Mac and Cheese Recipe
with Chef Michael Symon
It’s an American staple, and now you can amp up your Mac & Cheese recipe in a big way with the help of Chef Michael Symon!
“To me, nothing says American like mac and cheese. The classic American dish with the classic old school cheese, Wisconsin Gruyère.”
- Chef Michael Symon
What really takes this recipe to the next level is the inclusion of Bacon and Roelli Little Mountain Wisconsin cheese, a Gruyère the chef highly recommends.
“I love Wisconsin Gruyère because it has that nutty flavor and that rich body.”
Cook macaroni according to package directions; drain, reserving 3 tablespoons hot pasta water.
Here’s how to start:
Meanwhile, fry 1/2 pound diced bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to paper towels to drain.
Bring 4 cups heavy whipping cream & 4 tablespoons fresh rosemary leaves to a gentle boil in a Dutch oven over medium heat, whisking constantly. Gently boil cream until reduced to about 2 cups, whisking constantly.
Reduce heat to low. Gradually whisk in Little Mountain Wisconsin cheese until melted.
Add the macaroni, reserved pasta water and bacon; heat through, stirring constantly. Remove from the heat.
Season with salt and pepper to taste. Garnish with chives… and ENJOY!
Now, How About A Great Fish & Chips Recipe To Go With Your Mac & Cheese?
Photos Courtesy of Wisconsin Cheese, Shutterstock and Adobe.