• 1 lb dried elbow macaroni
• 8 slices bacon, chopped
• 1 onion, diced
• 5 cloves garlic, minced
• 1 small bunch fresh thyme sprigs
• 2 tbsp all-purpose flour
• 3 cups heavy or whipping (35%) cream
• 3 tbsp buffalo sauce
• 3 tsp salt
• 1 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Cady Creek Farms Smoked Gouda, divided
• 2 tbsp finely chopped fresh chives

Preheat oven to 425°F.

Cook pasta according to package directions. Drain.  

In large skillet set over medium heat, add bacon. Cook, stirring occasionally, for 3 to 5 minutes or until golden and crispy around edges. Transfer to paper towel–lined plate to drain. Transfer 2 tbsp bacon to small bowl and set aside.

Discard all but 2 tbsp bacon drippings from skillet. Add onion, garlic and thyme. Cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until coated.

Slowly whisk in cream and buffalo sauce and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Reduce heat to low. Stir in 3/4 cup cheese until melted. Discard thyme sprigs.

Add pasta and bacon from paper towel–lined plate to skillet; stir until combined. Transfer to greased 8-inch square baking dish. Sprinkle with remaining cheese.

Bake for 12 to 15 minutes or until bubbling. Increase oven to broil and broil for 3 to 5 minutes or until golden. Pat top of mac and cheese with paper towel to absorb extra oil. Repeat patting with paper towel as needed. Garnish with chives and reserved 2 tbsp bacon before serving.

TIP: Substitute cream with milk for a lighter dish if preferred.