8 rashers bacon
1 cauli
500g macaroni
250g cheddar grated
4 thick slices bread
Few springs rosemary
2 cloves garlic
250g crime fraiche
Lay bacon in large roasting tin and put in oven
Quarter the cauli. Put in large saucepan with the macaroni. Cover with boiling water, add drizzle of olive oil and pinch salt. Cook according to macaroni instructions.
Put bread, bacon, rosemary, and a drizzle of olive oil in to food processor and blitz till coarse breadcrumb consistency.
Drain pasta and cauli reserving a pint of the pasta water. Put into roasting tin and put over low heat. Add the pasta water, crush in 2 unpeeled garlic cloves, and mix in crime fraiche and grated cheddar. Gently break up the cauli.
Spread out evenly and scatter over the breadcrumb mixture. Put in oven for about 8 minutes until golden. Shave over Parmesan or hard goats cheese.