Melt the butter in a saucepan over a medium heat, then add the flour and cook for three minutes. Add milk, stirring constantly until thick and smooth. Add two cups of grated cheese and Simon Gault Italian seasoning. Remove from the heat and set aside. Spray a frypan with cooking oil and over a medium to high heat sauté the bacon and onions for 10 minutes or until they’re starting to colour. Add the cherry tomatoes and cook for two more minutes. In a mixing bowl, combine the pasta, cheese sauce with the bacon and onion mix. Transfer to an oven-proof dish. Top with remaining cheese and bread crumbs and bake for 15 minutes or until cheese and breadcrumbs are golden.