Instructions

1. Preheat the oven to 190°C/375°F/gas mark 5. Butter a large casserole dish.
2. To prepare the breadcrumb topping, place the garlic and parsley in a small bowl. Add the panko breadcrumbs and pour in butter and mix until well combined. Set aside.
3. In a large frying pan, fry the bacon until it is almost crisp and place on kitchen paper to drain.
4. Remove all but 1 tablespoon of bacon fat from the pan.
5. Add 3 tablespoons butter to the bacon fat and heat to medium. When butter sizzles, add flour and cook, stirring, for 1 minute.
6. Slowly pour warmed milk into flour-butter mixture while whisking.
7. Continue cooking, whisking constantly, until the mixture bubbles up and thickens. Remove the pan from heat and stir in the thyme, mustard powder, red chilli flakes, salt, pepper, nutmeg, and paprika.
8. Then stir in 3/4 Cheddar and all of the goat and Parmesan cheeses.
9. Stir the cooked pasta and most of the cooked bacon (reserve some bacon to sprinkle on top) into the cheese sauce.
10. Pour the mixture into prepared casserole dish. Sprinkle the remaining Cheddar onto the pasta. Scatter the herbed breadcrumbs and remaining bacon over the top.
11. Bake until browned on top, for about 30 minutes. Check at 15 minutes and cover the top loosely with foil if the breadcrumbs are browning to quickly. Transfer dish to a wire rack to cool for 5 minutes.