Add the macaroni to boiling salted water, cook until al dente and then drain and quickly rinse in cold water to stop the pasta from cooking.

To make the bacon crumble topping take the bacon and place it between two sheets of parchment paper and bake this in a 180 degrees oven for about 15-20 min. This will cause the bacon to be like shards of glass, and perfect to crumble. It should be very crispy but not burnt. Mix the crumbled bacon with the salt, sugar, paprika, chili pepper, garlic powder and the bread crumbs. Spread this out onto a baking sheet and return to the oven, turn it down to about 120 degrees and slowly cook until dried out.

In a saucepan melt the butter and add shallots, garlic and herbes de provence. Once the onion is translucent, add the flour. Whisk to form a roux. Then gradually the milk, while continuing to mix. This should form a mildly thick sauce.

Next, add the Stilton, Maasdam and all but 75g of the cheddar. Also add the white pepper and nutmeg. Whisk until all cheese is melted. Tip in the pasta and stir until fully combined. Evenly spread this into an oven safe dish.

Top the pasta with about 3TB of the bacon breadcrumbs and the remaining cheddar. Bake in an oven at 180 for about 20min until nice and gooey and crispy.