Ultimate bacon mac & cheese

Preheat your grill to high. Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni. When boiling, add the pasta 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.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side (cook in batches if necessary). Once cooked, transfer to a plate lined with kitchen paper and keep the bacon fat in the pan. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Meanwhile, grate the cheese

Pop the frying pan back on medium-high heat. Melt in the butter, then stir in the flour (see ingredients for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux! Gradually stir in the water for the sauce (see ingredients for amount), double cream and chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins. Meanwhile, chop the crispy bacon into small pieces. Once thickened, remove the sauce from the heat and stir in the grated Cheddar, cooked macaroni and half the chopped bacon. TIP: Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Pop the panko breadcrumbs, parmesan and remaining chopped bacon into a small bowl. Season with lots of pepper, then mix to combine. Transfer the pasta to an ovenproof dish and top with the breadcrumb mixture. Grill until the breadcrumbs are golden and the cheese has melted, 3-5 mins.