Cook the elbow macaroni. Roughly dice half the bacon and finely dice the remainder then cook on a hot pan until crisp. In a pan melt butter and whisk in flour. Add white wine (or chicken stock) and whole milk. Let it simmer until it reaches a thick and creamy texture. Add smoked paprika and mustard. Remove the sauce from the heat and stir in grated Castello Tickler Extra Mature Cheddar, half of both the crisp bacon and Castello Blue Slices. Stir in the cooked elbow macaroni and put in a greased pan. Top with the rest of the bacon and Castello Blue Cheese. Bake in the oven at 200° C for about 20 minutes or until the cheese takes on a bit of colour. This mouth-watering side dish is easy to prepare in advance and reheat, if you are inviting a large number of guests.