Claw specialise in crab, so you've probably worked out what makes their macaroni cheese so special. We've long loved their crab fries, which come topped with beautiful fresh white crab meat, spring onions, parsley and lemon. But the macaroni cheese recently took over as our number one dish. When you have enough for a small batch, place gently in the oil until golden, remove and drain on kitchen roll. Also referred to as The Big Nosh, this place is a little bit famous for all the old timers at Glastonbury. You can go for more of a fondue style, with alcohol in the base: put cider through the sauce, or stir a beer through, to make a kind of aromatic, hoppy flavour.”

With a mission to serve up the best Scottish game around to carnivorous Londoners, it should come as no surprise that Mac and Wild gives their mac and cheese a rather meaty makeover. Yep, it's haggis. Layers of rich, béchamel sauce are a perfect carrier for those deeply savoury haggis nuggets hidden within, says Londonist's Ruth Hargreaves. She adds: “You can balance it with anything and things like nuttier cheeses or Alpine cheeses are really delicious. Pasta: While elbow macaroni is the most traditional form of pasta used in macaroni and cheese, you can easily swap it out for other short pasta varieties like cavatappi, penne, or farfalle. WARNING: not paleo 😂 I only make this on Thanksgiving, Christmas and Easter, so I think we’ll be OK! Traders marked ** were confirmed for Glastonbury 2020 prior to its cancellation. They may well appear at Glastonbury 2022 and we’ll update this list as soon as they’re confirmed. Sadly, many of our favourites have ceased trading during the pandemic.

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A better melt: Keep the heat low when melting the cheese. High heat can cause burning, and the cheese will not melt evenly before it starts to boil, which could lead to dry macaroni and cheese. It offers a range French and Continental cuisine and is well known for its tartiflette - potatoes cooked with cream, cheese and bacon, topped with huge pork sausage and a white wine gravy. At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste – this is a roux. Continue to cook, stirring continuously, for 3 to 4 minutes, or until the roux turns golden in colour, being careful not to overbrown and burn the mixture. We developed a kind of mac and cheese patty. You make this like the fries, [except] instead of slicing into chips, you slice into squares, and you can put loads of like mozzarella through it, to create something that’s like a burger,” she says.

With more 250 food stalls, Glastonbury is famous for having for some of the best festival food in the world. Of course, all of these recipes depend on you actually having some mac and cheese left at the end of your meal.

Stagolee's

The whole time I thought she was making the sauce from scratch! No wonder mine didn’t taste the same. This was the secret shortcut my sister had been taking all along- Campbell’s Cheddar Cheese Soup. This book is full of pimped up mac 'n' cheese recipes, things to do with leftovers (mac 'n' cheese fries anyone?) plus tips on how to make the best béchamel sauce, the perfect cheeses to use, as well as recipes for sides, sauces, drinks and desserts to serve alongside. While that’s boiling, in a large bowl, blend everything together (taste before adding the eggs so you can adjust spices and salt as desired) and mix in cheese at the end, setting some aside for the topping. And when it comes to macaroni cheese, Dirty Bones is changing things up. There's the traditional side, so savoury it makes your eyes water, but also deep fried macaroni cheese balls that come with their own sweet chilli dipping sauce. And finally, The Mac Daddy burger. Wrap your chops around a steak and brioche bun, oozing with that macaroni cheese topping. They have a vegan version too. Pure filth.

Food vendors Anna Mae's have been serving up London twisted Southern street food for a while now. Their headlining mac and cheese — often with intriguing variations such the Don Macaroni (pesto, bacon, basil) — goes down a storm at festivals and events all over the capital. Catch them with the Kerb collective, where you can also get hold of their pulled pork creations and hot dogs. There are so many options, but whenever I suggest these recipes to people, they are always like ‘what do you mean leftover mac and cheese?!,” she laughs. Now reduce the heat to low. Add all the cheese except the mozzarella, then the mustard, and stir until melted. Stir in the drained pasta. If you’re dairy and gluten sensitive but not allergic, popping digestive enzymes really helps with the lethargy and breakouts for me, so you may want to give it a shot when eating this gut bomb!We don’t need to tell you that at Twisted, we’re big advocates for piling the cheese high – and this is a sentiment Anna Mae heartily supports. Get really creative with it. If you’re a blue cheese lover just wallop some of that in, and play around with it. Be experimental…you might come across a really great combination”. Add the pepper slices, olives and basil (reserving some for garnish) to the sauce. Stir through the drained pasta and then transfer everything into a large ovenproof dish. Sprinkle over the feta and grill for 5-7 minutes until the feta has softened and the mixture slightly browns on top.