1. Preheat the oven to 180 °C and lightly grease a baking tray with oil. Boil pasta in salted water, until al dente. Drain and rinse well with cold water, add the oil to prevent it sticking together. Set aside.
2. make the topping, by mixing the garlic and tomatoes together and placing on one side of the baking tray with the cut side of the tomatoes up. Then on the other side of the tray, place the diced bacon, levelling it as much as you can.
3. Drizzle tomatoes with olive oil and bake in the for 20 minutes until the tomatoes are partially dehydrated and the bacon bites are crispy.
4. Meanwhile, make the cheese sauce. Melt the butter in a medium-sized heavy-based skillet. Add the garlic and spices then sauté for a minute until fragrant but not browned.
5. Whisk in both flours, continue to cook while whisking for at least 2 minutes.
6. Reduce heat down to low, gradually whisk in the milk. Bring to a boil and continue to whisk for 5 minutes, so that it thickens and flour cooks out.
7. Remove from heat and add the mustard, grated mozzarella, cheddar and 110g of the parmesan cheese, stirring continuously until melted. Return to heat and stir for two more minutes. Remove from heat. Season well with salt. it’s important not to under season the sauce. Add the pasta to the sauce and stir until completely coated. Fold in the crumbled gorgonzola.
8. Pour into a large greased baking dish. Mix the tomatoes and bacon for the topping together and arrange on top of the macaroni, sprinkle with the remaining 55g parmesan cheese. Bake in oven for 15 minutes until the cheese is melted.