Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle, then pour the boiled water into a saucepan with 1/4 tsp salt on high heat. 

Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Meanwhile, grate the cheese. Halve the burger buns. 

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

In a medium bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Halfway through the pasta's cooking time, place the plant-based burgers on a lightly oiled large baking tray. Bake on the middle shelf until browned, 6-7 mins.

Once the pasta is cooked, reserve some of the pasta water (see pantry for amount).

Drain the pasta in a colander and drizzle with oil to keep it from sticking.

Meanwhile, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min.

Add the cooked macaroni, veg stock paste and reserved pasta water. Bring to the boil, stirring constantly, then remove from the heat. 

Vigorously stir the creme fraiche and half the Cheddar into the macaroni until smooth and melted. Taste and season with salt and pepper if needed, then cover with a lid to keep warm.

Once the burgers are cooked, carefully place the remaining cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the buns into the oven to warm through, 2-3 mins.

When everything's ready, spread the mayonnaise (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the burgers and some baby leaves, then sandwich shut.

Toss the remaining baby leaves in the bowl of dressing.

Serve the your craft burgers with the mac & cheese and salad on the side.

Enjoy!