Bring a pot of salted water to a boil over high heat. Add the macaroni and cook 8-9 minutes, drain and set aside.

Preheat the oven to 400 degrees.

In a saucepan heat the milk with the thyme springs and 2 garlic cloves - do not boil you are just infusing the milk with the thyme and garlic flavor.

In a large deep skillet melt the butter over med-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming.

Remove the thyme sprigs from the milk and gently whisk it into the butter flour mixture.

Continue to whisk vigorously and cook until the mixture is smooth.

Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese.

Season with salt and pepper.

Add the cooked macaroni and parsley, fold together until all the macaroni is coated in cheese.

Add to a greased baking dish and top with remaining cheese.

Bake for about 30 minutes.

While that is baking - in a medium sauté pan, cook the bacon until just getting crispy.

Remove most of the fat, leave a little for oil.

Add the onion to the bacon and cook for 5 minutes to soften them.

Add remaining garlic and thyme leaves and cook for another 5 minutes, set aside.

To serve top Mac and cheese with bacon mixture and enjoy.