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 of salt for the macaroni.

Peel and chop the sweet potato 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, add the macaroni to 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.

In a small bowl, combine the breadcrumbs and olive oil (see pantry for amount). Season with salt and pepper, then set aside.

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 cheese, 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 and top with the breadcrumbs.

Grill until golden, 3-5 mins.

While the mac & cheese grills, return the (now empty) frying pan to 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 maple syrup and stir to coat the bacon, then remove from the heat.

Share the mac & cheese between your serving bowls.

Sprinkle over the sticky maple bacon.

Enjoy!