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 ¼ tsp salt on high heat. 

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

Meanwhile, grate the Cheddar cheese. Halve the burger buns. 

Peel and grate the garlic (or use a garlic press). Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.

Halfway through cooking the pasta, 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 cheese 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, add the buns to the same tray to warm through, 2-3 mins.

When everything's ready, toss the baby leaves and carrot ribbons through the dressing bowl.

Spread the mayonnaise (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the veggie burgers and some salad, then sandwich shut wth the bun lids.

Serve your craft burgers with the mac & cheese and remaining salad alongside. Sprinkle the truffle zest over the mac & cheese to finish.