Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni. 

Peel and grate the garlic (or use a garlic press). Grate the cheese.

In a small bowl, combine the breadcrumbs, mixed herbs and the olive oil for the crumb (see pantry for amount). Set the crumb aside.

When your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

When the pasta has 5 mins left, add the cavolo nero to the same pan and boil for the remaining time. TIP: Discard any tough stalks from the cavolo nero.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Melt in the butter (see pantry for amount).

Once hot, add the garlic and cook until fragrant, 1 min, then stir in the flour (see pantry for amount) and 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 and veg stock paste.

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Meanwhile, preheat your grill to high.

Once the sauce has thickened, remove from the heat, then stir through the hard Italian style cheese, Cheddar, pesto, peas, cavolo nero and cooked macaroni.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Transfer the creamy pasta to an ovenproof dish and top evenly with the herby crumb.

Place your mac and cheese on a baking tray and grill until golden, 4-5 mins.

Share your pesto mac and cheese between your plates.