Bacon and blue cheese are an obvious combo, but adding rosemary takes things to a whole different level! Here's a dish that takes advantage of all 3. Another great idea for rosemary and gorgonzola is tossing corkscrew pasta with this gorgonozola cream sauce and topping it with grilled chicken, chopped rosemary, toasted pecans and a little parmesan. Yum!
4 slice bacon, cooked and crumbled
4 cups large elbow macaroni, cooked al dente
sea salt & pepper to taste
fresh grated nutmeg, about 1/4 tsp
4 tbsp butter
4 tbsp flour
3 cups milk
4 oz gruyere cheese, grated
8 oz white cheddar cheese, grated
6 oz gorgonzola, divided
2-3 tbsp chopped fresh rosemary
Melt butter in a sauce pot over low/medium heat, whisk in flour and cook about 1 minute. Slowly whisk in milk and cook over medium heat until thickened (about 5 minutes), stirring often. Remove from heat and stir in gruyere, cheddar, 2 oz gorgonzola, salt, pepper and nutmeg. Pour into a greased casserole dish and top with remaining gorgonzola, rosemary and bacon. If making ahead, bake on 375 for ~45 minutes (30 covered, 15 uncovered). Freezes well.