Prosciutto & tarragon mac 'n' cheese

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1. 1
   Boil a kettle of water and heat a large, wide-based saucepan with a drizzle of oil over a medium heat. Once hot, add the prosciutto and cook for 2-3 mins or until golden and crisp.
2. 2
   Meanwhile, peel and finely chop or grate the garlic.
3. 3
   Once the prosciutto is crispy, transfer to a plate. Reduce the heat to low, add the garlic to the pan and cook for 1 min or until fragrant.
4. 4
   Add the macaroni along with 400ml freshly boiled water from the kettle. Bring back to the boil over a high heat, then give everything a good mix. Reduce the heat to low and cook, covered, for 7-8 mins or until the pasta is tender and there is just a little water remaining. (Don't drain the remaining water.)
5. 5
   While the pasta is cooking, grate the cheddar finely. Combine ¾ of the grated cheese with the cornflour. Set aside the remaining grated cheese. Chop the crispy prosciutto into small bite-sized pieces. Wash the salad, then pat dry with kitchen paper.
6. 6
   Once the pasta is tender, add the floured cheese with a splash of milk and increase the heat to medium. Cook for 2-3 mins or until bubbling and thickened, then add the peas and soft cheese with half of the parsley & tarragon pesto and the crispy prosciutto. Add a generous pinch of salt and pepper and give everything a good mix until well combined.
7. 7
   Remove the pan from the heat and top with the remaining cheese (don't stir) and set aside with the lid on for 2-3 mins or until the cheese has melted. Drizzle over the remaining pesto and top with crispy onions. Drizzle a little olive oil and balsamic vinegar on the side salad, then serve.