Cook the macaroni

• Bring a large pot of salted water to the boil.
• Cook the macaroni until just shy of al dente, then drain.

Crisp the bacon

• Fry the diced bacon in a pan until golden and crisp.
• Add the crushed garlic and cook briefly until fragrant.

Make the cheese sauce

• Melt the butter in a saucepan, stir in the flour and semolina and cook out for a minute.
• Whisk in the milk and cream gradually with the bay leaves until thickened.
• Off the heat, stir in the cheddar, parmesan, Dijon mustard, chipotle paprika and chilli, then season with salt and pepper.

Assemble

• Fold the macaroni and bacon through the cheese sauce.
• Tip into a baking dish and tear the burrata over the top.
• Scatter with the sourdough crumbs and a little extra parmesan.

Bake and serve

• Bake at 200 °C until bubbling and golden on top.
• Rest briefly before serving.