1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Cook the pasta to al dente according to package directions.
3. While pasta is cooking, heat a medium saucepan with the butter, add the thyme and cook 30 seconds. Add flour, whisking until smooth cook 1-2 minutes more until fragrant and nutty. Slowly add the milk, then the Chardonnay, whisking constantly. Cook, stirring, ~2 minutes until thickened a bit.
4. Turn off heat and add 1 cups of the cheddar and 1 cup of brie (reserve rest of cheddar for later), salt, and mustard. Stir until smooth.
5. When the pasta is done, drain and add the cheese sauce to the pasta. Spoon into small oven safe dishes like 2 (14 oz) ramekins to serve 2 or a smaller dish to serve 4.
6. In a small bowl, combine the panko breadcrumbs, bacon, and butter, and top the mac and cheese with the panko mixture and remaining cheese.
7. Bake at 350°F for 20 minutes until very bubbly and golden on top.
8. Pour a glass of Toad Hollow Unoaked Chardonnay and enjoy with this tasty dish!
