Break into pieces and fold through the last dish, with a small handful of chopped basil leaves. To make the bacon version, fry the streaky bacon in a little oil until crispy.To make the chorizo version, cut the chorizo into cubes and fry in a little oil until crispy, fold into the pasta with a teaspoon of smoked paprika.For the classic version leave as is and place in your baking dish. Pour the cheese sauce over the pasta in the pot and mix through until everything is combined.Add the wholegrain mustard, a pinch of nutmeg and three-quarters of the cheese, and season with sea salt and ground black pepper.Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce. Cook for 2 minutes and then pour in the milk. Melt the butter in a saucepan over a medium high heat with the thyme leaves and then whisk in the flour.Grease three individual portion ramekins or ovenproof dishes. Preheat the oven to 200☌/400☏/Gas Mark 6.Add the macaroni and cook until al dente, for about 12 minutes. Fill a large cooking pot with water and bring to the boil over a high heat.