Instructions

1. Heat the oven to 400°F (200°C). Grease a 9x13-inch baking dish or similar 3-quart casserole.
2. Cook the bacon in a large skillet over medium heat until crisp, 7 to 9 minutes. Transfer to a paper towel–lined plate to drain and discard all but 1 teaspoon of bacon fat.
3. In a small bowl, mix the panko with 2 tablespoons melted butter and the Parmesan until evenly coated; set aside.
4. Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente, 1 to 2 minutes less than package directions. Drain and set aside.
5. In a large pot over medium heat, melt 4 tablespoons butter with the reserved 1 teaspoon bacon fat. Stir in the flour and cook, whisking, for 1 minute until foamy but not browned.
6. Gradually whisk in the warm milk until smooth. Add the Dijon, smoked paprika, garlic, onion powder, 1/2 teaspoon black pepper, and a pinch of salt. Simmer, whisking, until the sauce thickens and coats the back of a spoon, 4 to 6 minutes.
7. Remove the pot from heat. Add the shredded Gouda and cheddar in small handfuls, whisking until fully melted and silky. Taste and adjust seasoning with salt and pepper.
8. Fold the drained pasta and most of the bacon into the cheese sauce, reserving a little bacon for topping. Transfer the mixture to the prepared baking dish and spread evenly.
9. Sprinkle the buttery panko and the reserved bacon over the top. Bake until the edges are bubbling and the topping is golden, 12 to 15 minutes.
10. Let rest 5 to 10 minutes so the sauce sets slightly. Garnish with parsley and serve warm.