Dice the pineapple and put it in a bowl with a little sugar and a splash of cognac. For about an hour.
In a frying pan, cook the pineapple a little with the juice it will have left. Add the sobrasada until it melts. Add the bechamel, made or prepared, to the pineapple and if it is too thick, add a few tablespoons of milk.
In a separate container, cook the macaroni paste until "al dente". Drain the macaroni and return them where they have been cooked. Once this is done, throw the sauce you have prepared stirring well, so that everything is emulsifying, adding bits of butter.
Put the macaroni on a tray, throwing grated cheese and a few cubes of butter on top. Gratin, ensuring that a soft gratin remains and thus they will be more loving.
I have done this experiment and it is a decent dish of pasta, leaving a little of the macaroni that we normally make with meat and other ingredients.