Rockpool’s version is especially decadent thanks to a sauce made with 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 tsp dijon mustard
1/2 tsp paprika
Sea salt and freshly ground white pepper
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 and pepper to taste.
Add the macaroni and bacon to the sauce and stir to heat through. Finish with extra paprika, if desired.