Step 1

Preheat the oven to 180C/160C fan-forced. Grease 18 holes of two 12-hole (1/3-cup-capacity) muffin pans.

Step 2

Cook macaroni following packet directions. Drain well. Transfer to a large bowl. Cool for 10 minutes.

Step 3

Meanwhile, heat a non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 2 minutes or until just starting to brown. Drain on paper towel. Wipe pan clean.

Step 4

Melt butter in frying pan over medium high heat. Add flour. Cook, stirring, for 2 minutes or until bubbling and flour turns golden. Gradually stir in milk until mixture is smooth and just starting to simmer. Remove from heat. Add to macaroni. Add bacon, onion, thyme and 1 cup of the cheese. Season with salt and pepper. Stir well to combine.

Step 5

Divide mixture evenly among holes of prepared pans, pressing to compact. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden and just firm to the touch. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold, sprinkled with extra thyme.