1. Preheat oven to 375°F. Butter a 3-quart casserole dish and set aside.

2. In a medium bowl, combine bread crumbs, crumbled bacon, 1/4 cup Parmesan cheese, and thyme leaves.

3. Melt 2 tablespoons butter in a small dish and pour over breadcrumb mixture. Toss to combine and set aside.

4. In a medium saucepan, heat the milk over medium heat.

5. In a separate large skillet, melt the remaining 6 tablespoons butter. Add the flour and whisk constantly for 1 minute.

6. Slowly pour in hot milk while whisking. Continue cooking and whisking until the sauce bubbles and thickens.

7. Remove from heat. Stir in dijon mustard, salt, nutmeg, black pepper, cayenne pepper, cream cheese, 3 cups smoked Gouda, and remaining 1/4 cup Parmesan. Set cheese sauce aside.

8. Bring a large pot of salted water to a boil. Add pasta and cook 2–3 minutes less than package instructions. Drain well.

9. Return pasta to the pot and stir in the cheese sauce until well combined.

10. Pour mixture into the prepared baking dish. Top with remaining 1 cup smoked Gouda and prepared breadcrumbs.

11. Bake for 30 minutes until browned and bubbly. Let rest for 5 minutes before serving.