Gruyere Bacon Mac & Cheese

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.


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