Cook the macaroni as per the instructions before draining and then rinsing in cold water, and then cook the bacon until crispy and set aside to cool. In a food processor, blitz the white bread into breadcrumbs and then toast in a frying pan until they become golden and crispy. Set aside.
Set up the BGE for indirect at 176 deg C (350 deg F); or preheat your oven to 180 deg C.
Chop the shallots, mince the garlic and add the leaves from a sprig of fresh thyme to a pan, and soften with the butter. Add the plain flour and cook until a foamy paste is formed before removing from the heat. A little bit at a time, add a pint of whole milk to the paste, stirring constantly (do not rush this or you will get lumps).
Return the sauce to the heat and continuing to stir, add the 125g crumbled Stilton, 125g of the Montgomery cheddar and the extra mature cheddar (reserve the remaining 100g of the Montgomery for the topping). Stir until it is all melted.
Add the crispy bacon to a food processor with the caster sugar, paprika, Maldon salt and freshly ground black pepper; and blitz until it becomes coarse crumbs.
Mix your macaroni and chopped pulled pork into ⅔ of the cheesy sauce and spread evenly over the base of a large, oven-proof dish. Pour the remaining sauce over the top. Mix the breadcrumbs with 50g of your bacon crumbs and 100g of grated cheddar and sprinkle this evenly over the top of the macaroni sauce.
Cook for about 30 minutes until golden and bubbling.