• 4 cups (1 quart) heavy cream
• Salt and cracked black pepper to taste
• 1/2 pound bacon, diced, fried crisp and drained
• 1 pound elbow macaroni or short hollow pasta. Cook according to package directions and drained, reserving 3 teaspoons pasta water
• 2 cups (8 oz) Wood River Creamery Black Truffle Cheddar Gruyere, shredded
• Chopped chives for garnish

Place cream in large saucepan. 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 shredded Black Truffle cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.

TIPS: (Replace one cup of Black Truffle cheese with one cup of Wood River Creamery Original. Use any combination of Wood River Creamery cheeses. The options are endless!)

Photo © 2015 Wisconsin Milk Marketing Board, Inc.