I FINALLY found the BEST tasting and easiest to make Mac & Cheese recipe. It is SO yummy you'll never go back to the boxed kind (well you might in an emergency, but you won't enjoy it)! I made mine with bacon and asparagus, but you can make it plain or add your favorite meat & veggie combo.
I found this recipe because I had some yummy bacon just waiting to be eaten and I was hoping to try something new with it. I would never have thought to put bacon in mac & cheese, but after seeing the picture on this website, I knew I had to try it. Chef Michael Symon is a genius.
Of course I didn't have any Gruyère on hand (I definitely will be buying some now) so I just used cheddar and it was still fabulous. I also scaled it a bit since I only had 1/2 pint of cream on hand, but there was more than enough for my family of 5 and a bit leftover for my husband's lunch the next day. It is creamier with a full pint but even with half a pint it's still better than any boxed mac and cheese could ever dream of being.
Homemade Mac & Cheese (or Bacon Mac & Cheese)
1 pint heavy cream/whipping cream (can also use 1/2 pint, just won't be as creamy)
1/2 teaspoon rosemary (fresh is best, dry will work)
Salt & pepper to taste
Bacon, cooked crisp and crumbled (optional, but seriously YUMMY)
Veggies, steamed (optional, I like asparagus or broccoli)
2 cups grated cheese, I used cheddar
16oz box elbow noodles, cooked
Boil water and cook elbow noodles according to package directions.
In large saucepan over medium heat, stir heavy cream and rosemary. Bring to a boil and continue stirring until reduced and thickened (should be the consistency of a thin gravy). Stir in crumbled bacon, cheese and any steamed veggies, just until cheese is melted. Add salt and pepper to taste.
Drain elbow noodles and put in large bowl. Pour cheese mixture over top of noodles and stir until well blended.
