One of the things that I enjoy most is know that I am feeding my family well. Women are made to nurture. I believe that nurturing has a lot to do with feeding both body and spirit. Today's post is a recipe I recently discovered that is a little twist on the favorite mac-n-cheese. I think of it as mac-n-cheese for grown-ups. The recipe is not really healthy but I do use whole grain pasta and a lighter cream than is called for.  Sometimes food just needs to be fun.

Recipe from barbarabakes.com.

Bacon Mac & Cheese with Wisconsin Gruyère
by Chef Michael Symon

- 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
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time).
Stir in bacon and pasta and simmer until hot; add the Gruyère cheese and 3 teaspoons pasta water.
Stir until cheese is melted. Garnish with chopped chives. Serve immediately.