Preheat the oven to 350F/180C.

Slice the top rind off your brie and lay sliced garlic and thyme leaves directly on it.

Put it in a small baking dish and bake in the oven for 25 minutes or until completely melted.

Meanwhile, cook pasta in a large pot of salted water according to package directions.

While the pasta is cooking, slice the bacon and fry it over medium heat, remove to a paper towel-lined plate to absorb some fat.

When pasta is cooked, take the pot off the heat and drain the water while reserving a cup for later use. Return pasta to the pot and mix in 2 tbsp. of grated parmesan cheese, 2 tbsp of butter, and salt and pepper. Then add a few splashes (½ cup) of reserved water to make it a bit runny. Cover with a lid and set aside.

When brie is completely melted pour it in the pasta with a bit more water if the sauce gets too thick to stir. You want pasta to be fluid not solid. Then stir in bacon pieces.

Pour the pasta into a buttered baking dish and sprinkle with remaining parmesan. Bake at 350F/180C for 20-30 minutes until macaroni and cheese is heated through and forms a golden crust on top.