Preheat oven to 200⁰C/400⁰F.
2. Use KitchenAid’s Cordless Chopper and blitz the stale sourdough into rice size
pieces. Place in a bowl, stir through the olive oil and set aside.
3. Cook the macaroni in a medium pot of boiling water with a pinch of salt until al
dente. 
4. Meanwhile, cook the bacon in a medium non-stick pan, until golden. Remove
bacon and keep the fat in the pan.
5.  Melt butter in the same pan over a low heat. Add the flour and stir for 1 minute.
6. Gradually add the milk, stirring until smooth, reduce heat to a simmer.
7. Add Le Dauphin Double Creme until melted. Then slowly add the La
Couronne Comté.
8. Add chipotle and use the Cordless Hand Blender to smooth out any lumps.
9. Drain pasta and add to the saucepan with the cheese sauce and bacon. Stir
well until well coated. Season with salt and pepper. Pour pasta mixture into 1-
litre capacity, 18 cm ceramic dish. Top with the breadcrumbs.
10. Cook in the oven until golden brown and crispy for approximately 10-15
minutes.
11. Serve immediately and garnish with parsley.