Mac & Cheese

400g dried macaroni - Large knob of butter, plus extra for greasing - 2 Tbsp olive oil - 300g mixture of mushrooms eg chestnuts and button - Handful of thyme sprigs, leaves stripped - 1 onion, grated - 6 rashers of streaky bacon, chopped - 75ml white wine - 200ml Crème Fraîche - 4 egg yolks - Handful of parsley, finely chopped - 150g Parmesan cheese, grated - 150g strong cheddar cheese, grated

Preheat the oven to 350ºF (175ºC). Cook the macaroni in a large pan of boiling salted water according to pack timings. Drain and rinse under a cold running tap. Return to the pan and set aside.
Melt the butter with half the olive oil in a sauté pan. Wipe the mushrooms clean, trim the stalks and tear or slice into even pieces. Tip them into the pan, sprinkle over the thyme leaves and season with salt and pepper. Cook for about 5 minutes until soft and lightly golden. Tip on to a plate and set aside. Add the remaining oil, then the chopped onion and bacon. Cook over a medium heat for 6-7 minutes until the onions are soft and the bacon has released its fat into the pan and browned a little. If your bacon is quite fatty, drain off some of the excess fat now.
Return the mushrooms to the pan, then pour in the wine. Increase the heat and let it bubble until reduced by half. Remove the pan from the heat. Whisk the Crème Fraîche, egg yolks, parsley, (half the Parmesan) and cheddar together with some seasoning. Toss the mixture through the cooked macaroni.
Lightly butter a 20cm x 30cm ovenproof baking dish then pour in the macaroni mixture. Sprinkle the remaining Parmesan over it and place in the oven. Bake for 20-25 minutes or until piping hot and golden and crisp on top. Leave to stand for 5 minutes before serving.