Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Macaroni: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the macaroni and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Bacon bits: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and fry for 7-9 minutes until brown and crispy. Remove and drain on paper towels.

Step 4

Cheese sauce: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a little salt and sauté for 3 minutes until golden brown. Mix in the nutmeg and cook for 1 minute, then pour in the cream and cook stirring for 2 minutes. Remove from the heat, add 2/3 of the mature cheddar and stir until the cream and cheese are well combined. It should be a gooey consistency. Season to taste. Add the macaroni, mix through and cover to keep warm.

Step 5

Serve the cheesy macaroni topped with the bacon, the REST of the mature cheddar. Dress the rocket with a drizzle of olive oil, season with salt and pepper and serve on the side.