Mac and cheese

Real American classic dish, the mac and cheese. Ready in about 20 minutes and so easy to make! Gotta love mac and cheese!

Mac and cheese
20 minutes 4 people Main course
Mac and cheese


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  • 2 tablespoons of freshly chopped rosemary
  • 2 cups of heavy cream (500 ml)
  • half a pound of bacon (200 gram)
  • half a pound of elbow macaroni (200 gram)
  • about 5 ounces of Gruyère cheese, we've used Wisconsin Gruyère (150 gram)
  • salt and pepper to liking
  • Fresh chives for garnishing
Mac and cheese ingredients
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Kitchen equipment

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  • Large pan
  • Chefs knife
  • Cutting board
  • Skillet
  • Grater


20 minutes 4 people Main course

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Preparing the mac and cheese -- 5 minutes

There's not much to prepare a mac and cheese dish. Put a large pan on high heat, add some salt and let it come to a boil. Add in the noodles (macaroni) and stir until done. Chop the fresh rosemary into fine pieces.

Cut the bacon in nice strips or cubes, whichever you prefer! Put a skillet on high heat, add in the bacon and bake until nice and crisp. Grate the cheese if it isn't already grated. 

Mac and cheese
American mac and cheese

Cooking the mac and cheese -- 15 minutes

Add all of the creams into a large saucepan on medium-high fire. Add in the rosemary, salt and pepper. Bring to a boil and keep at a boil until the cream has been reduced to nearly half, this can take a few minutes.

Stir in the bacon and pasta (no need to drain the noodles). Let simmer until hot. As if this isn't already awesome, add in the grated Wisconsin Gruyère cheese. Add about 3 teaspoons of pasta water.

Since the water and bacon are very salty it's not really necessary to add more salt. Stir until the cheese has melted. You can garnish the mac and cheese with some chopped chives. Serve immediately to prevent the mac and cheese from getting all clunky.

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