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Bacon Mac & Gruyere Cheese

kept bytms

* 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



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