Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your dried pasta and cook according to the package directions (typically 8-10 minutes), until al dente. Drain and set aside, ensuring a bit of the pasta water remains.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium-high heat. Whisk in the all-purpose flour continuously for about 1-2 minutes until it forms a smooth roux with a light golden color.

Lower the heat to medium and whisk in 1 cup of milk until smooth. Stir for about 3-5 minutes until the sauce thickens and coats the back of a spoon.

Reduce the heat to low and add your cheese a little at a time. Stir continuously until fully melted. Add a splash of milk if the sauce thickens too much.

Mix in the crispy bacon and a pinch of black pepper, stirring well for an additional 1-2 minutes to meld the flavors.

Gently fold in the drained pasta, ensuring each noodle is coated in the cheese sauce. Let bubble together for about a minute.

Finally, add the chopped thyme and stir to combine. Serve immediately, garnished with extra thyme if desired.