Veggie 'Nduja and Sweet Potato Mac & Cheese

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

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

While the macaroni cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs and oil for the breadcrumbs (see pantry for amount). Season with salt and pepper. Set aside for now.

Melt the butter (see pantry for amount) in another large saucepan on medium-high heat.

Once hot, stir in the garlic and fry until fragrant, 30 secs.

Stir the flour (see pantry for amount) into the garlic butter. Cook until it forms a paste, 1-2 mins - you've made a roux!

Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche, then remove from the heat.

Add the vegan nduja (see ingredients for amount - add less if you'd prefer things milder) and grated Cheddar to the sauce. Stir until combined and melted. 

Taste and season with salt and pepper. Add a splash of water if you feel it needs it.

Once the sweet potato is roasted, remove it from the oven and turn your grill on to high.

Stir the roasted sweet potato into the cheese sauce along with the cooked macaroni.

Transfer the pasta to an appropriately sized ovenproof dish. Sprinkle over the breadcrumbs, then pop it under the grill until golden and bubbling, 2-3 mins.