Ingredients
- 400g dried macaroni
- Extra virgin olive oil
- 3 rashers smoky bacon, diced
- 500ml pure cream
- 125g Cheddar cheese
- 150g Gruyere cheese
- 2 garlic cloves, crushed
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- Sea salt and freshly ground pepper
- 100g bocconcini, sliced thickly
- 80g fresh breadcrumbs
- 100g grated Parmesan cheese
Method
Cook the macaroni in a saucepan with plenty of boiling water until al dente. Drain and refresh in iced water, then drain again. Heat a little extra virgin olive oil in a saucepan over medium heat. Add the bacon and cook until golden. Remove and drain on paper towels. Add the cream to the same pan, bring to the boil, then reduce the heat and simmer for 5 minutes. Remove the cream from the heat and gradually mix through Cheddar and Gruyere until they are melted. Combine the crushed garlic, paprika and Dijon mustard to form a paste. Stir the paste through the cream and cheese. Season and add the macaroni and bacon. Place the macaroni mixture into four bowls or one large gratin dish and stud with the bocconcini. Sprinkle Parmesan over the macaroni, then the breadcrumbs. Grill until golden.
