Drop Down Menu

Chef Paul Rankin cooks this dish for celeb guest Comedy Dave on Drop Down Menu

Serves 4

• 4 bacon chops, on the bone, approximately 150g each
• 150g gruyère cheese, cut into 4 equal lengths
• Black pepper
• 2 tbsp light vegetable oil

For the macaroni cheese

• 15g butter, plus extra for greasing
• 1 tbsp plain flour
• 300ml milk
• 300ml whipping cream
• 500g macaroni
• 200g cheddar cheese, grated
• 200g parmesan, grated
• Fresh nutmeg, grated
• Sea salt and black pepper

To serve

• Salad leaves

1. Preheat the oven to 190°C/gas mark 5 and the grill to high. At the top of each chop, near the bone, make a large vertical 'pocket' by inserting a sharp thin knife. Wiggle the knife about a little to make room for the cheese.

2. Insert a piece of cheese into each pocket then rub each chop with a little oil and season lightly with pepper. Place on a baking sheet and place under the hot grill for 8-10 minutes, turning halfway through cooking.

3. For the macaroni cheese, lightly butter a large baking dish (about 36 x 20cm). Place the butter, flour and milk into a medium saucepan. Whisk over a moderate heat for 3-4 minutes until thickened and smooth. Add the cream and bring to the boil again. Season lightly with nutmeg, salt and pepper.

4. Whilst the sauce is cooking boil the macaroni in a large pan of salted boiling water until just ‘al dente’ then drain well. Add half of the cheese to the sauce, stir until melted then add the cooked macaroni and stir to combine. Pour into the prepared baking dish and sprinkle the remaining cheese over the top.

5. Bake for 5-10 minutes then finish under a hot grill until the cheese is golden brown and bubbling.

6. Serve the chops with a generous scoop of macaroni cheese and a little salad.