Macaroni cheese with artichoke hearts

Method

1. Preheat your oven to 200°C/180ºC fan/gas 6. Get a pan of water on and bring it up to the boil for the macaroni.
2. In a separate pan, melt 20g of the butter then add your artichokes and lardons, if using, and fry until golden brown, stirring regularly for 10 to 12 minutes. Then scoop them out and sit them on some kitchen roll.
3. Once your water has come up to boil, add a splash of olive oil, chuck in your macaroni and give it all a quick, vigorous stir. Give your artichoke pan a quick wash, then put it back on the heat to dry off.
4. Over a low to medium heat, add the remaining lot of butter to the pan. Once it has melted, chuck in the smashed garlic clove, then a minute later stir in the flour. Keep stirring it and let it fizzle for a few minutes to cook out the taste of the flour, then add a little milk and mix together with your spoon. Once it's incorporated, pour in a bit more and then swap to a whisk so you whisk all the lumps out. Keep gradually adding milk and crank the heat up a bit. Bring the smooth sauce up to a bubble, then turn it down again and stir in the mustard and nutmeg.
5. Remove the garlic clove, add the strong, hard cheese (not the Parmesan) and mix until it is all melted. Season with a few cracks of pepper and some salt.
6. Once your macaroni is al dente (it's important not to overcook the pasta on the first cook or else your final dish will be much heavier), drain well and add it to the cheese sauce, along with the artichokes (and lardons). Turn off the heat and transfer to an ovenproof dish. It needs to be quite wet as the macaroni will continue absorbing the sauce, as it cooks.
7. Arrange the sliced tomato on top and sprinkle over the Parmesan and herbs. Season and drizzle with extra-virgin. Put the mac 'n' cheese on a foil-lined baking tray to catch any overspills and into the middle of the oven it goes for 30 to 40 minutes, depending on how deep your dish is.

By Allegra McEvedy and Paul Merrett