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["Bring a large pan of salted water to a boil and cook the pasta until al dente. Drain, then refresh in cold water and drain again. Put into a large bowl and add the cooked bacon or pork belly.", "To make the cheese sauce, put the milk into a medium pan, bring to a foamy boil, then reduce the heat to low and keep warm.", "In another pan, melt the butter over medium heat. Add the shallots, garlic, and thyme leaves, and cook for 10 minutes, or until the onions and garlic are just caramelizing and soft.", "Whisk in the flour and continue to cook until a pale ""roux"" has formed. Then, whisking steadily, ladle the hot milk into the roux a cupful at a time, completely incorporating each amount before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently (about 2 minutes).", "Add the stilton, cheddar, Ogleshield (or Gruyere), salt, and pepper, and stir until completely melted.", "Heat the oven to 350u00b0F.", "Stir three-quarters of the cheese sauce into the cooked pasta and bacon. Layer the pasta in a large ovenproof gratin dish and spread the rest of the cheese sauce evenly over the top. Lightly toast the bread crumbs and mix with the bacon rub and grated cheddar, then scatter evenly over the top layer of cheese sauce.", "Bake in the oven for 20 minutes, or until golden and bubbling."]
