• Cook pasta in salted boiling water up to a minute under the package instructions for al dente
• In a large pan or pot, cook your bacon until crispy then scoop out and set aside in a bowl
• Add 6 tbsp of butter to the residual bacon fat and cook diced onions until caramelized (about 5 minutes)
• Add flour and whisk for about a minute then drizzle in the milk and heavy cream while whisking constantly to create a rue.  Add cream cheese and whisk until fully combined.
• Add seasonings (nutmeg, garlic powder, onion powder, paprika, salt, and pepper) and whisk.
• Add all the cheeses into the pot and mix using a spatula or wooden spoon. Add a few more tablespoons of milk as needed if your cheese sauce feels too stiff.  Add cooked macaroni and half the cooked bacon and mix (reserve the remaining half of bacon to top before serving).
• You can serve it as is or take the extra step to make a crispy panko topping and bake it all together in the oven.

FOR THE PANKO TOPPING

• Melt 2 tbsp butter in a pan under low heat. Add the panko to the pan, season with salt and pepper, and stir frequently until the panko is slightly golden and toasted.
• Transfer your macaroni and cheese into an oven safe baking pan if needed. Sprinkle the toasted panko over the macaroni and cheese.
• Bake at 375 degrees Fahrenheit for about 20 minutes.
• Garnish with chopped parsley and the remaining bacon before serving.