Best Bacon Crumbed Mac and Cheese

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins. Add the tenderstem to the pan 5 mins before the the end of the pasta cook time to boil with the pasta for the remaining time.

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

Meanwhile, grate the cheese.

Pop a large frying pan 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, Dijon mustard and chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins. 

Once thickened, remove the sauce from the heat and stir in the Cheddar, cooked macaroni, tenderstem and roasted sweet potato. Add a splash of water if it's a little thick. Season to taste with salt and pepper.

Preheat your grill to high. Transfer the macaroni to an ovenproof dish, then give the frying pan a wash.

Return the (now empty) frying pan to a high heat with a drizzle of oil.

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.

Once golden, add the breadcrumbs to the pan and stir until the bacon and breadcrumbs are combined.

Top the macaroni with the bacon crumb and transfer to the top shelf of your oven.

Grill until golden, 3-5 mins.