Mac and Cheese with Grilled Tomatoes

Steps

1. oven to high grill. Set aside a small baking tray.
2. Pour boiling water into a medium pot and bring to the boil with the lid on. Add pasta and a pinch of salt and cook for about 12 minutes, until just tender. Reserve ½ cup pasta water, drain and return to pot with a drizzle of olive oil to prevent sticking.
3. Cut tomatoes in half and place on baking tray with a drizzle of oil. Season with salt and pepper and grill (near top of oven) for about 8 minutes, until softened. Set aside.
4. While pasta and tomatoes cook, heat a drizzle of oil in a large, oven-proof fry-pan on high heat. While pan heats, cut bacon into 2cm pieces and roughly separate. Cook bacon for 2 minutes, breaking up with a spoon. Add onion and cook a further 3 minutes, until bacon is crispy and golden. Reduce heat to low.
5. Add courgette, milk, Béchamel sauce and half the cheese to pan with bacon. Cook for about 3 minutes, until combined and heated through. Remove from heat and fold drained pasta through. Add 2-4 tablespoons reserved pasta water, if needed, to loosen. Season to taste with salt and pepper.
6. Sprinkle breadcrumbs and remaining grated cheese evenly over mac and cheese. Place on top rack of oven to grill for about 2 minutes, until golden and crispy. While mac and cheese grills, roughly tear lettuce leaves and gently toss in a medium bowl with grated carrot and balsamic dressing.
7. divide mac and cheese between plates and serve grilled tomatoes and salad on the side.