RECIPES

Bacon Mac and Cheese

Chef Michael Symon revamps this classic comfort food into a grown-up version. Featuring nutty alpine-style cheese and smoky bacon, this creamy mac and cheese recipe captivates the taste buds.

Active Time

45 Minutes

Servings

4-6

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1/2 pound bacon, diced
1 quart (4 cups) heavy whipping cream
4 tablespoons fresh rosemary leaves, minced
8 ounces Roelli Little Mountain cheese, shredded (2 cups)
Salt and coarsely ground pepper to taste
Snipped fresh chives

Cheese

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

Instructions

Cook macaroni according to package directions; drain, reserving 3 tablespoons hot pasta water.
Meanwhile, fry bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to paper towels to drain.
Bring cream and rosemary 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 until melted. Add the macaroni, bacon and reserved pasta water; heat through, stirring constantly. Remove from the heat. Season with salt and pepper to taste. Garnish with chives.

Cheesemonger Tip

Little Mountain is a washed rind, alpine-style cheese that’s aged and has a nutty flavor. In 2016, this special cheese received top honors, winning Best of Show in the American Cheese Society Competition.

Bacon Mac and Cheese

Ingredients

Cheese

Instructions

Cheesemonger Tip

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