Preheat your grill to 180°C/356°F.

Chop your bacon up into small pieces and place them in a frying pan. Cook until crispy and golden. Chop up your spring onions and tear off a handful of fresh rosemary, saving some for later, and add this to the pan. Stir through for a few minutes and then transfer to a bowl to use later.

Add 2 tbsp of olive oil to the frying pan with your flour. Whisk until the olive oil and flour have combined and then add a splash of milk. Whisk, and then keep adding milk and whisking until you have a creamy consistency.

Get your macaroni on.

While the pasta cooks, it’s time for cheese! Go back to your frying pan of creamy goodness and sprinkle in cheddar and parmesan and tear in the mozzarella. Give the sauce a good mix until all the cheese has melted.

Add the macaroni to the cheesy sauce, give it a stir and then whack in the bacon mixture. Season with a good pinch of salt, black pepper and stir.

Sprinkle the mac with your breadcrumbs, grate some more parmesan over the top, tear in the saved rosemary and crack pepper over to finish.

Place the pan under a hot grill for 8 minutes, or until the breadcrumbs are crispy and golden-brown on top. Plate up and enjoy this bad boy!