Bacon Mac And Cheese

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

Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water.

Stir until cheese is melted. Garnish with chopped chives. Serve immediately. Disclosure: Even though this post was sponsored by the Wisconsin Milk Marketing Board, I thought this bacon mac & cheese recipe was AMAZING!