Three Cheese Macaroni

4 cups 1000 ml   Macaroni, cooked
3   Bacon slices, diced
0.5 cup 125 ml   Gruyere
0.5 cup 125 ml   Parmesan
0.25 cup 60 ml   Bleu cheese
1 small   Tomato
1 cup 250 ml   Cream
2 tbsp 30 ml   Rosemary, roughly chopped
1 tbsp 15 ml   Butter
1 tbsp 15 ml   Flour
  Salt and Pepper

1. Chop the bacon slices into small pieces and fry over medium heat for about 5 minutes until browned and crispy. Meanwhile, heat a large pot of water over high heat; once it's boiling add the pasta and cooked for 5-6 minutes until al dente.

2. Finely dice the tomato, and set aside. Heat the butter over medium-low heat, and stir in the flour to create a roux. Stir in the cream, and whisk until thickening. Grate the gruyere and the parmesan, and stir into the heated cream.

3. Stir the cream sauce until the cheese is melted. Take off the heat, and stir in the tomato, rosemary, bacon and crumbled bleu cheese. Stir the sauce and the cooked pasta together into a caserole dish, and bake in a 350*F oven for 35-40 minutes.