Recipe: Rockpool Macaroni Cheese
Rockpool is more than just steak and grills. Neil Perry's legionary macaroni cheese is served as an accompaniment to his meat dishes but is often ordered on its own for those who have learnt to love it.
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RECIPE: ROCKPOOL MACARONI CHEESE
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 tsp dijon mustard
1/2 tsp paprika
Sea salt and freshly ground
white pepper
2 tbsp chopped chives
1. Cook the macaroni to al dente in plenty of boiling salted water. Drain well, cover and keep warm.
2. Heat a little extra virgin olive oil in a large saucepan and cook the bacon on a medium heat until golden and slightly crispy. Drain well on paper towel.
3. 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 and simmer 5 minutes, stirring, until the cheeses have melted and the sauce is thick. Season with salt and pepper, to taste.
4. Add the macaroni and bacon to the sauce and stir to heat through.
5. Stir in the chives
