Bacon Mac & Cheese with Wisconsin Gruyere
Aug. 25th, 2011 07:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
novapsycheI've finally gotten around to preparing the gruyere macaroni & cheese recipe. It looks & sounds delicious.
The substitutions I've made so far: instead of heavy cream, I used cream of mushroom mixed with equal amounts of 2% milk; also, without fresh rosemary, I've used an equivalent of dried rosemary. As for bacon, I only have turkey bacon; hopefully, that won't make too much of a difference. Lastly, I went with linguine, as I originally imagined the dish with that style of pasta.
The reason I'm using cream of mushroom soup: after tasting a recent rendition of mac & cheese made by my mother, I couldn't get enough. I believe I had three servings over two days. This is noteworthy, as I'm usually lukewarm when it comes to mac & cheese.
So the recipe is in motion. Right now, I'm waiting for the sauce to reduce. It's taking forever.
I'll let you know how it turns out.
the rather burnt bottom of the saucepan. The recipe calls for the cream to stay at a boil until reduced, so there wasn't much I could do to keep it from browning & sticking.
Also, the gruyere is a tad too bitter to be the only cheese. I have a bit of sharp cheddar at hand; adding it to the finished product has tempered the flavor.
Oh well. I have leftovers to last a week. My taste buds had better acquire a taste soon.
The substitutions I've made so far: instead of heavy cream, I used cream of mushroom mixed with equal amounts of 2% milk; also, without fresh rosemary, I've used an equivalent of dried rosemary. As for bacon, I only have turkey bacon; hopefully, that won't make too much of a difference. Lastly, I went with linguine, as I originally imagined the dish with that style of pasta.
The reason I'm using cream of mushroom soup: after tasting a recent rendition of mac & cheese made by my mother, I couldn't get enough. I believe I had three servings over two days. This is noteworthy, as I'm usually lukewarm when it comes to mac & cheese.
So the recipe is in motion. Right now, I'm waiting for the sauce to reduce. It's taking forever.
I'll let you know how it turns out.
the rather burnt bottom of the saucepan. The recipe calls for the cream to stay at a boil until reduced, so there wasn't much I could do to keep it from browning & sticking.
Also, the gruyere is a tad too bitter to be the only cheese. I have a bit of sharp cheddar at hand; adding it to the finished product has tempered the flavor.
Oh well. I have leftovers to last a week. My taste buds had better acquire a taste soon.