Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.

Peel and chop the sweet potatoes into 2cm chunks.

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

When boiling, stir the macaroni into 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.

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 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.

Share the mac and cheese between your serving bowls.

Enjoy!