Place a pot of water to boil and cook the macaroni as directed by the box to al dente

While your pasta is being made, heat a medium sauce pan over high heat. Once hot, add your bacon. Cook for about 5 minutes, until you notice that the bacon grease is accumulating in the pot. At this point, add your garlic and onions and cook for about three minutes.

Once your bacon is crispy and the onions and garlic are cooked, add in your flour and stir to combine. Cook until the flour becomes golden-brown. About one to two minutes.

Gradually, whisk in your milk and heavy cream. Continuously whisk to prevent the flour from clumping.

Next, whisk in your spices.

Finally, add the 2 cups of sharp cheddar, ¾ cup of gouda, ¾ cup of gruyere and ½ cup of parmesan. Whisk until the sauce becomes smooth and thick.

Once your pasta is done, drain the water and add your cheese mixture. Once combined, place the macaroni and cheese into an oven safe dish.

On the side, crush the chicharron and mariquita chips in a ziplock bag. Add the remaining half cup of parmesan cheese, and generously cover the top of the mac and cheese.

Place the dish in the broiler for about 3-5 minutes, until the top is golden brown.

Serve and enjoy!