Spicy Veggie 'Nduja Mac 'N' Cheese With Bruschetta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

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

Cook the macaroni for 6-7 min or until cooked with a bite

Chop your tomato[es] finely

Chop your basil finely, including the stalks

Peel and finely chop (or grate) your garlic

Combine the chopped tomato, chopped basil and chopped garlic (not a big garlic fan? Try using less!) in a bowl with a pinch of salt and pepper – this is your bruschetta mix

Slice your ciabatta[s] in half

Once ready, drain the cooked macaroni and reserve 100ml [150ml] [175ml] starchy pasta water and set aside until later, reserve the pot

Grate your cheddar cheese

Combine the grated cheese with your cornflour – this is your coated cheese

Add the coated cheese, soft cheese and 90ml [135ml] [180ml] milk to the reserved starchy pasta water – this is your cheese sauce mix

Return the reserved pot to a medium heat with your plant based 'Nduja (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Once fragrant, add the cheese sauce mix to the pot with a small pinch of salt and pepper

Add the cooked macaroni and cook for 2-3 min or until a smooth, thick sauce remains – this is your mac 'n' cheese mix

Transfer the mac 'n' cheese mix to an oven-proof dish (use individual ones for fancy presentation!), top with your panko breadcrumbs and a pinch of pepper

Put the dish in the oven for 10 min or until golden and bubbling – this is your spicy veggie 'Nduja mac 'n' cheese

Add the sliced ciabatta to a baking tray and put the tray in the oven for an initial 6 min

After the initial 6 min, remove the tray with the ciabatta from the oven

Add your pine nuts to the other side of the tray

Return the tray to the oven for a final 4 min or until the pine nuts are toasted – this is your toasted ciabatta & pine nuts

Tip: Watch them like a hawk to make sure they don't burn!