1. Bring a pot of salted water to a boil and cook the macaroni until just al dente. Drain and set aside.

2. In a large pot, cook the bacon until crisp. Remove it, crumble it, and set aside.

3. In the same pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 4 minutes.

4. Stir in the garlic and cook for 30 seconds.

5. Sprinkle in the flour and stir constantly for 1 minute to form a roux.

6. Slowly whisk in the chicken broth until smooth.

7. Pour in the milk and heavy cream, then cook for 4 to 5 minutes, stirring often, until slightly thickened.

8. Reduce the heat to low and stir in the cheddar and mozzarella a little at a time until fully melted.

9. Add the cooked pasta, salt, black pepper, and paprika. Stir until everything is hot and well combined.

10. Ladle into bowls and top with crumbled bacon and chopped parsley before serving.