Bacon Mac & Cheese with Wisconsin Gruyère

- 1 quart (4 cups) heavy cream

- ½ tablespoon fresh rosemary, chopped

- Salt and cracked black pepper

- ½ 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