[donotprint] I’m smitten with Chef Michael Symon. Not because he is an Iron Chef, Food Network host, or owner of acclaimed restaurants – Lola and Lolita. I actually don’t subscribe to cable so I’ve never watched him on TV. Come to think of it, maybe I’m not actually smitten with him, but I am in love with his bacon mac & cheese. You should know, I’m not a huge mac & cheese fan, so this is saying a lot.
I’ve tried all sorts of mac & cheese recipes and I’ve never tried one this good. It instantly becomes memorable, from the first to the last bite. This recipe by Chef Michael Symon is heavenly, and it even called for rosemary, which I found odd to pair with a bacon mac & cheese. By the way – I’m not a huge rosemary fan either. I don’t mind adding the herb to soups but would never consider adding it to pasta…not ever. And then there were the four cups of heavy cream this recipe called for. I thought this surely was a typo. Four cups of heavy cream for one pound of dry elbow pasta – what the heck??!! But I learned through this recipe that heavy cream can be reduced with prolonged simmering into a very thick sauce without any added thickener.
Finally, there was the Wisconsin Gruyère cheese, which was unbelievably amazing. Yes… I said Wisconsin, Gruyère, and unbelievably amazing.
The Wisconsin Milk Marketing Board has teamed up with Chef Michael Symon to showcase its award-winning Wisconsin Cheeses and his creative recipes on a series of webisodes titled Favorite Foods with Chef Michael Symon. Each week a new webisode and recipe are aired with Chef Michael walking you through each dish from start to finish.
Today’s new webisode is featuring his bacon mac & cheese, which I am also showcasing here on Savory Sweet Life. Let me repeat myself: I love this bacon mac & cheese. It’s all that and then some.
The rosemary was subtle and not overpowering, which I was convinced it would be. I used thick, high-quality applewood-smoked bacon, which is a must if you plan on making this dish. It doesn’t necessarily need to be applewood-smoked bacon, but it does need to be thick and high quality. If you are going to invest the time in this amazing dish then use top-quality ingredients because, in this case, it matters. For this recipe I chose Upland’s Pleasant Ridge Reserve Wisconsin Gruyère, found at Whole Foods. This rich and smooth cheese just won Best of Show at the American Cheese Society Competition in Seattle a few weeks ago, deserving so. It pairs so well with the smoky applewood-bacon.
This dish tastes like something you would order at a very fancy expensive restaurant. It must be served as a main course because it’s just too good to be served as a side. So don’t even try it.
I highly recommend this recipe for mac & cheese lovers and skeptics alike. It will have you smitten, too.
Lastly, to me, this recipe is very gourmet. Young children may find the rosemary and Gruyère cheese too strong for their liking – but Michael states his nephews love it! Adults will surely love it! Enjoy!
Bacon Mac & Cheese with Wisconsin Gruyère
by Chef Michael Symon
Chef Michael Symon revamps this classic comfort food into a grown-up version, enjoyed by all. This recurring request at holidays and parties is simple to make and bursting with flavor. Featuring nutty Wisconsin Gruyère, bacon, macaroni, and rosemary, this smooth and smoky American essential will captivate the taste buds.
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 some time).
Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water.
Stir until cheese is melted. Garnish with chopped chives. Serve immediately.
Disclosure: Even though this post was sponsored by the Wisconsin Milk Marketing Board, I thought this bacon mac & cheese recipe was AMAZING!
For more information about Wisconsin Cheese:
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http://WisconsinCheeseTalk.com
- - 1 quart (4 cups) heavy cream
- - ½ tablespoon fresh rosemary, chopped
- - Salt and cracked black pepper to taste
- - ½ 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) Wisconsin Gruyère 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 some time).
- Stir in bacon and pasta and simmer until hot; add cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.
Mac & Cheese doesn’t exist in italian kitchen. Usually italians uses Besciamella sauce. I know this because i’m italian 🙂
Made this the other night. It was a big hit. We did find the rosemary a little overwhelming. For my family we would use half of what is called for. I might also mix in a little Fontina cheese next time. We used the Wisconsin cheese and loved the apple wood smoked bacon (where have I been?)
My family rated it a 9 out of 10.
thanks for the great recipe.
Made this, LOVED it! Teenage sons went for seconds and thirds. My only disappointment was that I had no leftovers 🙂
I have been lamenting my own mac and cheese disasters on my blog, and I’ve never seen a recipe quite like this one. I’m so curious to try it. Thanks for the recipe!
Alice, I made this last night and it was DECADENT. Somehow I didn’t actually have any bacon but even without it, this mac was incredible. I’m definitely making room on my UnTurkey Day table for this dish.
It has been way too long since I’ve made Mac n Cheese. I think I need to remedy that next week with this recipe – it looks SO GOOD! I love all your beautiful photos too.
I am a mac ‘n cheese fanatic, and I’ve been using Alton Brown’s stovetop mac ‘n cheese recipe as my go-to recipe for potlucks; it is very simple and always gets raves. Rosemary isn’t a favorite of mine either, so I completely relate to your initial hesitance. Thought the recipe would be more complicated . . . except for waiting for the cream to reduce, it seems almost as easy as Alton’s recipe. Thx for the great post & lovely photos!
My 12 y.o. and I made this right after we saw it posted. Couldn’t do the heavy cream, but did 50/50. It turned out very good, so I can only imagine what it would be like following the recipe. Your photos and description really made it easy to prepare and the results were wonderful. I can still pull up that flavor memory just thinking about it. I had never tasted Gruyere or thought to add rosemary to pasta, but it really worked well. Thank you foryour posting.
Hi Blondie: No, there is nothing shocking about Wisconsin Gruyère. Personally speaking, I usually don’t think of Wisconsin cheese in particular when buying Gruyère which and to my surprise, it was really really good. I plead ignorance.
“Finally, there was the Wisconsin Gruyère cheese, which was unbelievably amazing. Yes… I said Wisconsin, Gruyère, and unbelievably amazing.”
“Even though this post was sponsored by the Wisconsin Milk Marketing Board, I thought this bacon mac & cheese recipe was AMAZING!”
I’m confused. Are Wisconsin cheese and milk bad things normally? It seems like you’re talking about them like you would if the recipe called for some lowly cheese product like Velveeta!
Great pictures! I love mac and cheese! I also love finding new and great recipes to revamp an old classic. Delish!
Wow, your food looks amazing and I really like the look of your photos. Great blog!
Do you read minds?? Because this is my into my ultimate fantasy dinner. Amazing!
Hi Joanne: I read somewhere this recipe isn’t in his cookbook as it’s written but a variation of it is. Not sure which one though. Are there any ‘must make” recipes I should know of?
I’m cooking through Symon’s cookbook with a few other bloggers right now and I can tell you, my love for him has grown exponentially since doing so. That man is a master. This mac and cheese recipe isn’t in his book but I am so bookmarking it. Looks like it turned out gloriously for you.
Oh yes! With rosemary! I have a recipe post similar to this that I made up and topped with chives so now I feel all talented 😉 Love the rosemary addition.
Wow…this looks amazing! I’m so craving some mac and cheese now!
Oh my gosh…I will have to try this. Looks and sounds amazing. I love gruyere. 🙂
I am a lover of macaroni and cheese, and naturally think my recipe is the best. . . but this recipe sounds really, really good. I may have to do a side by side comparison. Which just means I get to eat more mac and cheese!
Ooh, I’m a big fan of his too, and I really enjoy watching him on FN. This mac and cheese looks delicious (the photos rock!) .
You had me at bacon, and then I saw the Gruyere! This looks delicious and my palate and brain are working this out right now…Drooling!
it says to serve immediately…any reason why you can’t bake it for a bit? i think this would be great with some toasted breadcrumbs on top
Yeah, I’m pretty sure we could get along, this recipe and I.
Oh, that mac and cheese does look amazing! I love gruyere, and I’m sure the rosemary adds a lovely flavor. I definitely need to try this!
My daughter loves rosemary, so I’m definitely trying this one soon.