1. Preheat the oven to 400°F.
2. Place the beef bacon strips on a baking sheet (paid link) and bake for 15 minutes. Allow to cool, then cut the bacon into pieces. Set to the side.
3. Boil macaroni pasta per the instructions and drain. Set to the side.
4. Cut 8 oz of the Monterey Jack cheese block and 8 oz of the Pepper Jack Cheese block into small cubes. Set to the side. Shred the remaining 8oz of each along with the Colby Jack and set them aside.
5. Heat a large cooking pan to medium heat. Add the butter, heavy whipping cream, garlic paste, grated parmesan cheese, garlic powder, smoked paprika, dried cilantro, sea salt, and black pepper. Stir together until combined.
6. Once the cheese sauce begins to bubble, add 6 cups of the shredded cheese to the pan and stir until smooth. Lower the heat to a simmer.
7. Add the cooked pasta, Monterey Jack cheese cubes, and Pepper Jack cheese cubes to a large bowl. Toss together. Pour the cheese sauce over the cooked pasta and fold the ingredients together.
9. Add the beef bacon to the bowl (set aside a handful of pieces for a later step) and continue to fold until blended well.
10. Add the pasta to a 9×12 casserole dish (paid link) and top off with the remaining shredded cheese and beef bacon.
11. Bake at 375°F for 15 – 20 minutes until the cheese is bubbly.