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

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. 

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 into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden and softened, 8-10 mins.

Once the onion has softened, add the bacon and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, preheat your grill to high.

Once the bacon is golden, stir in the garlic and mixed herbs. Fry for 30 secs more. 

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the liquid has reduced a little, 1-2 mins. 

Once the liquid has reduced, stir in the creme fraiche, then remove from the heat. 

Stir half the cheese into the sauce until melted. Taste and season with salt and pepper if needed.

Once the cheese has melted, add the cooked macaroni to the pan, mix, then transfer to an appropriately sized ovenproof dish.

Evenly scatter over the remaining cheese, then grill until golden and bubbling, 5-6 mins.

Meanwhile, quarter, core and thinly slice the apple (no need to peel), then pop into a medium bowl.

Trim the baby gem, halve lengthways, then thinly slice.

Add the baby gem, drizzle over the balsamic glaze and a little olive oil. Season with salt and pepper, then toss together. 

When everything's ready, share the croziflette style pasta between your plates.

Serve the salad on the side.