Bacon Mac & Cheese With Wisconsin Gruyère

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Wisconsin Cheese


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1 quart (4 cups) heavy cream

4 tablespoons fresh rosemary, chopped

Salt and cracked black pepper to taste

1/2 pound bacon, diced, fried crisp and drained

1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water

2 cups (8 ounces) Wisconsin Gruyère cheese, grated

Chopped chives for garnish

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