Rockpool's Mac 'n' Cheese recipe

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.

Ingredients

400g macaroni

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

Method

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.

Find out more

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