One Pot Prosciutto & Tarragon Spring Mac 'N' Cheese

Boil a kettle

Heat a large, wide-based pot with a little drizzle of vegetable oil over a medium heat

Once hot, add your sliced prosciutto and cook for 2-3 min or until golden and crisp

Meanwhile, peel and finely chop (or grate) your garlic

Once the prosciutto is crispy, transfer the crispy prosciutto to a plate

Reduce the heat to very low, add the chopped garlic to the pot and cook for 1 min or until fragrant

Once fragrant, add your macaroni with 400ml [600ml] [800ml] boiled water

Bring to the boil over a high heat, then give everything a good mix up

Once boiling, reduce the heat to low and cook, covered, for 7-8 min or until the pasta is tender, with a slight bite and there is a little water remaining

Tip: Don't drain the remaining water!

While the pasta is cooking, grate your cheddar cheese finely

Combine 3/4 of the grated cheese (you'll use the rest later!) with your cornflour – this is your floured cheese

Set aside the remaining grated cheese

Chop your crispy prosciutto into small bite-sized pieces

Wash your salad, then pat dry with kitchen paper

Once the pasta is tender, add the floured cheese with a splash of milk and increase the heat to medium, cook for 2-3 min or until bubbling and thickened

Once thickened, add your blanched peas and soft cheese with half your parsley & tarragon pesto (you'll use the rest later!) and the crispy prosciutto

Add a generous pinch of salt and pepper and give everything a good mix up until well combined

Remove the pan from the heat and top with the remaining cheese (don't stir!) and set aside with the lid on for 2-3 min or until the cheese has melted

Once melted, drizzle over the remaining pesto and top with your crispy onions – this is your prosciutto & tarragon macaroni 'n' cheese