Ultimate Bacon Mac & Cheese

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

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

Meanwhile, grate the Cheddar cheese. 

Once golden, transfer the bacon lardons to a medium bowl.

Pop the frying pan back on medium-high heat. Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins. 

Once thickened, remove the sauce from the heat and stir in the Cheddar, cooked macaroni and half the bacon. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Add the breadcrumbs and Parmigiano Reggiano to the bowl with the remaining bacon. Season with pepper, then mix to combine. 

Transfer the cheesy pasta to an ovenproof dish and top with the cheesy bacon crumb. 

Grill until golden and melted, 3-5 mins.

Meanwhile, cut the tomato into 1cm chunks. 

In a medium bowl, combine the honey, wholegrain mustard and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min.

Season with salt and pepper, then add the tomato chunks to the bowl.

Just before serving, add the rocket and toss to coat in the dressing.