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Description
An easy and delicious Mac and Cheese that combines smokey bacon, creamy Gruyere with rich cream that finishes with a subtle heat from Hatch chilis.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup pasta water
- 12 oz. gruyere (or Wisconsin Grand Cru, Alpine-style cheese, rind removed and grated)
- 1 qt. heavy cream
- 3/4 cup Hatch chilis (diced roasted, skinned seeded and ribs removed)
- 1/2 lb. smoked bacon (thick, fried crisp and drained)
- 2 cups panko bread crumbs
- 6 tsp. butter
- salt
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Directions
- In a large skillet, bring cream to a boil. Continue boiling until reduced in half.
- Stir in cheese, bacon, chilis and cooked pasta. Add ¼ cup pasta water, and stir until cheese is melted and smooth. Add more pasta water if necessary. Cover and remove from heat.
- In another skillet, melt butter and stir in Panko bread crumbs. Stir continuously until browned.
- Garnish pasta with toasted Panko bread crumbs and serve immediately.
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