For the crispy fondues

• 2 packages (180 g each) Bergeron La Classique fondues
• Olive oil spray

For the macaroni

• 454 g (1 lb) fusilli, rotini, or other short pasta
• 8 slices bacon
• 45 ml (3 tbsp) butter
• 45 ml (3 tbsp) all-purpose flour
• 750 ml (3 cups) milk
• 5 ml (1 tsp) Dijon mustard
• 2.5 ml (1/2 tsp) garlic powder
• 1 pinch sweet smoked paprika
• 1 piece (170 g) each Bergeron Swiss,Le Louis Cyr, and Le Bergeron Classique cheeses, grated
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste

For the crispy fondues:

1. Cut each fondue into 4cubes. Lightly spray with olive oil.
2. Cook in the air fryer at 190°C (375°F) for 6 minutes, until the cubes are lightly browned and crispy. Alternatively, bake in the oven at 200°C (400°F) for 12 to 15 minutes, turning the cubes halfway through. Keep the fondues warm, uncovered.

For the macaroni:

1. Cook the pasta in a large pot of salted boiling water, subtracting 1 minute from the cooking time recommended by the manufacturer. Drain and set aside.
2. While the pasta is cooking, cook the bacon until crispy. Drain on paper towels and let cool slightly, then chop. Set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, whisking constantly. Gradually whisk in the milk. Bring to a boil, then reduce the heat and simmer for 3 to 4 minutes, whisking constantly, until the sauce thickens.
4. Add the Dijon mustard, garlic powder, and smoked paprika. Gradually whisk in the grated Bergeron cheeses until the sauce is smooth. Taste, then season with salt and pepper.
5. Add the cooked pasta, bacon, and half the sliced green onions to the cheese sauce. Mix well to coat the pasta. Transfer to an ovenproof dish and broil for 2 to 4 minutes, until the macaroni is lightly browned.
6. To serve, top the macaroni with the crispy fondue cubes, the remaining sliced green onions, and black pepper. Serve immediately.