Wonka’s Wonderful Maple Bacon Mac & Cheese

When boiling, add the macaroni to the water 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, grate the cheese.

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

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 cheese, cooked macaroni 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 and top with the breadcrumbs.

Grill until golden, 3-5 mins.

While the mac & cheese grills, return the (now empty) frying pan to 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 maple syrup and stir to coat the bacon, then remove from the heat.