Preheat oven to 350f. In a cold pan, add your chopped bacon, turn the heat to medium and cook until fully browned, stirring occasionally about 8-10 minutes. Using a slotted spoon, remove the bacon to a paper towel to drain, and add your bread crumbs to the pan. Cook until lightly golden 4-5 minutes. Then transfer to a bowl adding your bacon, thyme leaves, truffle oil and salt & pepper to taste.
Cook your macaroni according to packaged directions in salted water. Drain and set aside.
In a large pan, over medium heat, add your butter. Once melted, add your flour. Cook, stirring often, for 1-2 minutes. Slowly add your milk, while stirring. Once you've added all the milk and the sauce is thickened, add paprika, nutmeg, mustard powder, diced onion, bay leaf and salt and pepper to taste. Mix well and let cook for 2 minutes. Then remove the bay leaf, turn off the heat and add 1/3 of the cheese mixing well. Repeat in thirds until all the cheese is added. Finally add your cooked macaroni and mix well. Transfer to a baking dish and top with your breadcrumb mixture. Bake at 350f for 20-25 minutes until bubbling. Remove from oven and let cool for 10 minutes. To serve, add a scoop of your mac & cheese to a bowl, garnish with chives and enjoy!
