Cook the pasta according to the packet instructions and drain and set aside.

In a large pot add the cauliflower stock, milk, bay leaves, garlic, salt and pepper ensuring the liquid covers the cauliflower. It doesn’t matter if you go a little over the quantity here. This is very forgiving. Bring this to a gentle boil and cook over low heat for about 25 – 30 minutes.

While that is cooking, fry the bacon until crispy and then set aside. Add this to the pasta when it has finished cooking to separate the noodles.

Preheat the oven to 180C / 350F.

Once the cauliflower is fall-apart soft, remove the bay leaves and process until smooth using a stick blender. Alternatively, allow to cool slightly and blend in a food processor or liquidizer. When smooth return the mix to the heat and warm it up. Add the 2 cups of cheese and nutmeg and stir until dissolved. Check seasoning adding more salt & pepper if necessary and if it is very thick, add a little extra milk.

Make the crumb topping by tossing all the ingredients together in a bowl until well mixed.

In a large ovenproof dish, add the pasta, bacon, cauliflower & cheese sauce and mix well. Sprinkle over additional cheese and as much as you desire. Then spread the crumb topping over the surface and bake for about 30 minutes until golden brown.