Cook pasta according to package directions until al dente; set aside.
In a large ovenproof skillet, cook bacon until crisp, then transfer to a paper towel-lined plate to drain the excess grease.
In the same skillet with the bacon grease, add chicken broth and deglaze the pan, scraping any bits off the bottom with your spoon.
Add milk, heavy cream, garlic powder, salt, and pepper to the pan and heat until cream cheese is completely incorporated and mixture is smooth.
Add the cheddar cheese, monterey jack cheese, and parmesan and continue to heat over medium until the cheese is melted and the mixture slightly thickens—about 5–10 minutes.
Add the pasta and crumble 6 strips of the cooked bacon into the mixture, then stir to coat.
Spread panko breadcrumbs over the top of the noodles, then crumble all remaining bacon on top.
Bake macaroni and cheese in preheated oven for 15–20 minutes or until topping is golden brown and cheese is bubbling.
Notes
The panko breadcrumbs add a delicious crisp top to the dish, but they also absorb a lot of the sauce when you use 2 cups of breadcrumbs. To make a saucier mac and cheese, just use 1 cup of breadcrumbs.
If an oven-proof skillet isn't available, make the cheese sauce in a saucepan, then transfer the mixture to a 9x13 oven-proof casserole dish and follow instructions.