Preheat your oven to 400°F. Line a baking sheet with foil and arrange the bacon slices on it. Bake on the second top rack for about 8-10 minutes, or until the bacon reaches your preferred crispiness.

While the bacon is cooking, prepare the macaroni according to the package instructions. Begin working on the sauce by melting the vegan butter in a large saucepan over medium heat. Once mostly melted, add the minced garlic and sauté for 1-2 minutes until fragrant and softened.

Sprinkle the flour over the garlic-butter mixture and whisk it together. Gradually whisk in the almond milk until the mixture is smooth and thickened.

By now, the bacon should be done. Remove it from the oven, and add about a tablespoon of the bacon grease to the sauce. Set the bacon aside to cool at room temperature.

Slowly whisk in the cheddar-style cheese shreds, allowing them to melt slightly before adding the mozzarella-style cheese. Continue whisking until the sauce is smooth and creamy. Add the nutritional yeast, salt, pepper, and paprika, and mix well.

Drain the cooked macaroni and gently fold it into the cheese sauce until evenly coated.

Chop the cooled bacon into small pieces and sprinkle it over the mac and cheese. If desired, garnish with chopped thyme. Serve immediately and enjoy your delicious dairy-free mac and cheese!