Easy Truffle Mac 'N' Cheese

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the macaroni to a pot of boiled water and bring to the boil over a high heat

Cook for 7 min or until it's cooked with a slight bite

Once done, drain the macaroni, reserving 150ml [200ml] of the starchy pasta water

While the macaroni is cooking, grate the cheddar cheese

Add the grated Italian hard cheese to a bowl with the panko breadcrumbs and 2 tbsp [4 tbsp] olive oil

Season with a good grind of black pepper and give it a good mix up – these are your cheesy breadcrumbs

Dissolve the Knorr vegetable stock cube[s] in the reserved pasta water

Return the drained macaroni to the pot with the crème fraîche, truffle flavoured oil, vegetable stock, grated cheddar cheese and Dijon mustard and give everything a good mix up until fully combined – this is your truffle mac 'n' cheese

Add the truffle mac 'n' cheese to an oven-proof dish and top with the cheesy breadcrumbs

Put the dish in the oven for 15-20 min or until golden and crisp

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your dressing

Slice the cherry tomatoes in half and add them to the dressing

Once the truffle mac 'n' cheese is done, add the seasonal salad to the dressing and give everything a good mix up – this is your tomato salad