A few posts back I admitted my embarrassing love of Kraft mac and cheese, and even though I very much enjoy the boxed stuff, making homemade mac and cheese is also something that I love.
With homemade mac and cheese there are so many options.
What cheese(s) should I use?
What other additions can be made?
This gruyere and bacon mac and cheese is fantastic!
Also, if for some reason you are nervous about making a homemade mac and cheese dish…don’t be. It requires a little more attention that the boxed variety, but it is not super difficult. I believe in you!
- 8 ounces elbow macaroni
- 6 slices bacon, diced
- 2 1/2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 cups shredded gruyere cheese
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper, to taste
- In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
- Serve immediately, garnished with bacon, if desired.