Easily adapted for vegetarian
Preheat the oven to 200C.
Start by preparing your breadcrumbs. Break off 50g of day old baguette, and whizz in a food processor until it reaches breadcrumb consistency. This is also a good time to your grate your cheese.
Next, finely dice Better Naked Smoked Streaky Bacon. Add this to a skillet on a medium heat and cook until super crispy and all the fat has been rendered out.
Meanwhile, cook your pasta until al dente.
Remove the crispy bacon with a slotted spoon. Add a knob of butter to the pan. Once melted, add in flour and whisk until everything is incorporated.
Cook for 2 minutes, just until the raw flour taste has cooked out, then add chipotle paste, garlic powder, smoked paprika, honey, salt and pepper.
Slowly start whisking in your milk until it reaches your desired consistency, then add your grated cheese.
Once the cheese is melted, add in your cooked pasta and most of your bacon. Stir to combine, then top with more cheese, your breadcrumbs, and the remaining bacon.
Pop in the oven for 10-15 minutes, or until the breadcrumbs are golden and the cheese is bubbling. Garnish with chopped chives – and enjoy!