Ultimate Triple Cheese Mac and Cheese

While the pasta cooks, peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and lay onto one side of a large baking tray, cut-side up.

Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Leave aside for now.

Pre-heat your grill to high.

Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). 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 vegetable stock paste. Bring to the boil, stir continuously and simmer until thickened, 1-2 mins. Mix in the creme fraiche.

Remove from the heat then add the Dijon mustard, cooked macaroni, Cheddar, red Leicester and half the mozzarella. Stir until well combined and all the cheese has melted. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

Transfer the mac and cheese to an appropriately sized ovenproof dish and top with the remaining mozzarella.

Place the mac and cheese on the tray next to the garlic ciabatta and grill until both are golden, 5-6 mins.

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir the tomatoes into the dressing.

Just before serving, add the baby leaf salad to the tomatoes and toss to coat in the dressing.

Once the ciabatta is ready cut diagonally into triangles.