8 oz elbow macaroni
6 slices Jones Dairy Farm Dry Aged 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
In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
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.
In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4 to 5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1 to 2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
Serve immediately, garnished with bacon, if desired.