Stovetop Bacon Mac & Cheese

a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 tsp salt.

b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.

a) Meanwhile, grate the Cheddar cheese.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Next, stir in the garlic and fry for 30 secs.

d) Add the water for the sauce (see pantry for amount), veg stock paste and cooked pasta to the pan. Bring to the boil, stirring constantly, then remove from the heat.

a) Vigorously stir the creme fraiche, Dijon mustard and both the grated Cheddar and hard Italian style cheese into the macaroni.

b) Simmer until piping hot, 1-2 mins.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.