by Brad Hill
Here is the recipe that I made for the cook off, I doubled the recipe and added a lot more parmesan cheese then regular. I also did a lot more bacon than normal too.
Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!
Ingredients
- 8 ounces elbow macaroni
- 6 slices Jones Dairy Farm Sliced 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
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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.
I made this recipe with gluten free pasta which made it a little sticky. I substituted white cheddar for gruyere cheese to save on cost. My husband loved it! I thought it was ok with a little to much sharpness from the cheddar. It was a unique flavor for mac and cheese and went well with dinner.
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