Bacon Mac and Cheese

Chef Michael Symon revamps this classic comfort food into a grown-up version. Featuring nutty alpine-style cheese and bacon, this smooth and smoky American dish will captivate the taste buds.

Bacon Mac and Cheese
Active Time
45 Minutes


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style can be used in this recipe.


  1. Cook macaroni according to package directions; drain, reserving 3 tablespoons hot pasta water.
  2. Meanwhile, fry bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to paper towel to drain. Set aside.
  3. Pour cream in a Dutch oven; sprinkle with rosemary. Bring cream mixture to a gentle boil over medium heat, whisking constantly. Gently boil cream until reduced by half, whisking constantly.
  4. Reduce heat to low; gradually stir in Little Mountain 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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Chris Roelli is a fourth generation Master Cheesemaker. His Little Mountain cheese has a smooth, rich flavor with a nutty finish. In 2016, this special cheese received top honors, winning Best of Show in the American Cheese Society's cheese competition!

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