Shelly's Recipe

BACON MAC & CHEESE

Category: Pasta

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) Gruyere 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 time). Stir in bacon and pasta and simmer until hot; add the cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately. Serves 4-6