Double-Smoked Bacon & Gouda Mac and Cheese

Preheat oven to 400F. Grease 13 x 9-inch baking dish.

Meanwhile, cook bacon in large high-sided skillet or saucepan set over medium-low heat for 6 to 8 minutes or until fat is rendered and bacon is golden and crisp around edges. Transfer to paper towel lined plate to drain.

Remove all but 2 tbsp bacon fat from skillet; add butter and onions. Cook, stirring often, for about 20 minutes or until golden brown. Stir in garlic, thyme and rosemary; cook for about 2 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until incorporated.

Slowly whisk in milk, pepper and salt; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for 8 to 10 minutes or until thickened slightly.

Stir in Gouda, cheddar, 1/2 cup Parmesan and mustard until cheese melts. Stir in cooked pasta and half of the bacon. Transfer to prepared baking dish.

Toss bread crumbs with remaining Parmesan and bacon. Sprinkle over pasta mixture. Bake for 13 to 15 minutes or until golden brown and bubbly. Let stand for 10 minutes. Sprinkle with chives.