Instructions
1. Cook the Bacon

. In a large skillet, cook the bacon slices until crispy. Remove to a paper towel-lined plate and crumble once cooled. Set aside.

2. Brown the Ground Beef

. In the same skillet, drain excess bacon grease, leaving about 1 tablespoon. Add the ground beef and cook over medium heat until browned, breaking it up as it cooks.
. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.

3. Add BBQ Flavor

. Mix in the BBQ sauce, ketchup, mustard, and half of the crumbled bacon. Simmer for 2-3 minutes until combined. Season with salt and pepper to taste.

4. Cook the Pasta

. While the beef is cooking, boil the elbow macaroni according to package instructions. Drain and set aside.

5. Prepare the Cheese Sauce

. In a medium saucepan over low heat, combine milk, cream cheese, and Worcestershire sauce, stirring until smooth.
. Add 1 cup cheddar cheese and 1/2 cup mozzarella cheese. Stir until melted and creamy.

6. Combine Everything

. In a large mixing bowl, combine the cooked pasta, BBQ beef mixture, and cheese sauce. Mix until everything is coated and combined.

7. Assemble the Casserole

. Preheat the oven to 350°F (175°C).
. Pour the beef and pasta mixture into a greased 9×13-inch baking dish. Spread evenly.
. Top with the remaining shredded cheddar cheese, the rest of the crumbled bacon, and crispy fried onions (if using).

8. Bake and Serve

. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
. Garnish with fresh parsley and let it cool for a few minutes before serving.