Preheat the fan oven to 180°C. Halve 500 g cherry tomatoes and arrange them cut-side up on the baking tray.

Drizzle the tomatoes with 2 tbsp olive oil. Season with salt and black pepper.

Roast the tomatoes at 180°C fan for 40 min. Set aside while preparing the pasta and sauce.

Bring plenty of salted water to a boil in one large pot. Dissolve 1 vegetable broth cube in the water.

Cook 500 g elbow macaroni in the broth for 7 min. Reserve 200 ml of pasta water before draining.

Rinse the drained macaroni briefly with cold water. Transfer it to the large bowl.

Heat 1 tbsp olive oil in the second large pot. Sauté 1 chopped red onion until it starts to colour.

Add 2 finely chopped garlic cloves to the onion. Sauté for 1 min.

Add 70 g tomato paste and 60 g unsalted butter to the pot. Stir until the butter melts and the mixture is hot.

Stir in chili flakes, paprika, black pepper, and salt. Mix until the seasonings are evenly distributed.

Add 80 g plain flour to the tomato mixture. Stir continuously to form a smooth roux.

Whisk 200 ml reserved pasta water into the roux. Break up any lumps until smooth.

Gradually whisk in 1000 ml whole milk. Bring the red béchamel to a gentle boil until thickened.

Taste the béchamel and adjust seasoning with paprika, black pepper, and salt. Remove the pot from the heat.

Add the cooked elbow macaroni to the red béchamel. Fold until all pasta is coated.

Add the roasted cherry tomatoes and 400 g grated cheddar cheese. Stir until evenly combined.

Transfer the macaroni mixture to the 20 x 30 cm ovenproof dish. Spread it into an even layer.

Combine 70 g ground bread, 50 g grated Parmesan cheese, and 2 tbsp olive oil in the mixing bowl. Mix until crumbly.

Sprinkle the breadcrumb mixture evenly over the pasta. Cover the entire surface.

Bake at 180°C fan for 30 min. Serve hot once the crust is golden and crisp.