Ultimate Truffle Mushroom Mac and Cheese

When your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Add the remaining garlic to the mushrooms and cook for 1 min, then lower the heat to medium.

Melt the butter into the pan of mushrroms, then stir in the flour (see pantry for both amounts) and 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 vegetable stock paste.

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Meanwhile, preheat your grill to high.

Once the sauce has thickened, remove from the heat and stir through the Cheddar and cooked macaroni.

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

Transfer the creamy pasta to an ovenproof dish and top with the cheesy crumb. Place the mac and cheese on the baking tray with the garlic bread and grill until both are golden, 3-5 mins.