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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.
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.