When we began on our hunt for Melbourne's most loved Mac 'n' cheeses, there was one we knew we couldn't miss. Rockpool's version is especially moorish from a sauce rich in gruyere, cheddar and cream.
Extra virgin olive oil
75g smoky bacon, diced
500ml single cream
125g cheddar, grated
250g gruyere, grated
100g parmesan, grated
1 clove garlic, crushed
2 teaspoons dijon mustard
1/2 teaspoon paprika
Sea salt & freshly ground white pepper
2 Tablespoons chopped chives
Cook the macaroni to al dente in plenty of boiling salted water. Drain well, cover and keep warm.
Heat a little extra virgin olive oil in a large saucepan, cook the bacon on a medium heat until golden and slightly crispy. Drain well on paper towel.
Add the cream to the same pan, bring to the boil, then reduce the heat to a simmer. Add the cheeses, garlic, mustard and paprika. Stir and simmer for five minutes until the cheeses have melted and the sauce is thick. Season with salt & pepper, to taste.
Add the macaroni and bacon to the sauce and stir to heat through.