Mac and Cheese with Gruyere

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.

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