Michael Symon’s Gruyere Mac and Cheese
Prep Time: about 15 mins
Cooking Time: about 45 mins
Iron Chef Michael Symon has a series of recipes showcasing Wisconsin Cheese. We tried a couple of the recipes and we are for surely going to try more. This is a really simple Macaroni and Cheese recipe.
http://favoritefoods.eatwisconsincheese.com/episodes/7 – for the video and recipe
Another really simple dish with very little ingredients:
- Macaroni
- Gruyere Cheese
- Bacon
- Heavy Cream
- Rose mary
- Chives
That’s it!
Cut the bacon into smaller pieces, and fry until crispy. Put the heavy cream in a pot and reduce to half. In the mean time boil the macaroni in a pot of water. Chop the rose mary and add to the cream. Grate the cheese. When the cream and macaroni are ready add the pasta and bacon into the cream sauce. Mix and then add in the cheese and stir until the cheese is melted then serve.
I was a bit skeptical about this dish because it’s actually not baked, and the ingredients are so simple. It’s basically reduce the cream, cook pasta, add pasta, and mix. No need to make a roux or make a cheese sauce. Just mix everything together.
When grocery shopping the store ran out of heavy cream! So we had to use half and half. So I’m sure it will be even better with heavy cream and thicker. Regardless it was still really delicious and I think the difference really came from the chunks of bacon. We used a thicker bacon so it would stand up more in the Macaroni & Cheese. It’s best to eat this immediately because the cheese isn’t properly melted in the sauce, so it will get stringy when you reheat it. Truly yummy and happiness in a bowl.
