Preheat the oven grill to 200°C. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 7-8 min until 'al dente'. Drain.

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them with water) and quarter. Peel and mince the garlic. Grate the Parmesan. 

Heat a pot over a medium heat with a drizzle of oil. Add the mushrooms and garlic with a pinch of salt and fry for 6 min. Transfer to a plate. Return the pot to the heat with the butter and flour. Cook stirring for 1 min or until a paste has formed. Gradually whisk in the milk and stock cube and cook for 5 min or until thickened. 

Add in half of the Parmesan and grated mozzarella, onion powder, mushrooms, macaroni and truffle oil to the thickened sauce. Mix. Pour into a baking dish. Combine the Parmesan, panko crumbs, pepper and a pinch of salt in a bowl. Top the macaroni with the panko mix. Grill under the broiler for 5 min or until starting to brown.

Meanwhile, wash the rocket. Halve the cherry tomatoes. Whisk the olive oil and balsamic vinegar with the salt and pepper - this is your dressing. 

Allow the macaroni bake to cool for 5 min before serving. Toss the rocket and cherry tomatoes in the dressing and serve on the side.