Cook the macaroni in salted boiling water for 2 minutes less than the packet instructions.

In a large pan, cook the bacon lardons over a high heat with no oil until crisp. Lift them out with a slotted spoon and set aside.

Drop the heat to medium. Add the milk, butter, and flour to the pan and whisk until the butter melts, then keep whisking until the sauce thickens. Add the Cheddar, Parmesan, chipotle paste and smoked paprika and let everything melt into a smooth smoky sauce with a sharp cheesy edge.

Take it off the heat, add the pasta and bacon, stir it together, taste, and season with salt and pepper. Add more chipotle paste if you want it spicier.

Tip the mac and cheese into an ovenproof dish. Scatter the extra Parmesan on top, then scatter the crushed tortilla. Grill on high until golden and bubbling.