The only thing better than macaroni and cheese is bacon mac n' cheese. Crispy bits of bacon are mixed with a velvety gruyere and mozzarella cheese sauce and elbow macaroni. A pinch of dried rosemary adds an herbal flavor. Bacon mac n' cheese would be a perfect addition to your Easter table.
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.
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