8 ounces elbow macaroni
6 slices Jones Dairy Farm Sliced Bacon, diced
2 1/2 cups heavy cream
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 1/4 cups shredded Gruyere cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

8 ounces elbow macaroni 6 slices Jones Dairy Farm Sliced Bacon, diced 2 1/2 cups heavy cream 2 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1 1/4 cups shredded Gruyere cheese 1/4 cup grated Parmesan

1. In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

3. In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.

4. Serve immediately, garnished with bacon, if desired