1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

2. Sprinkle the flour over the onion mixture and whisk for 1 minute to create a smooth roux.

3. Slowly pour in the chicken broth while whisking, then add the milk and heavy cream. Stir until the mixture is smooth and fully combined.

4. Add the macaroni or small shells and bring the soup to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the pasta is tender.

5. Reduce the heat to low. Stir in the cream cheese until melted, then add the cheddar and Monterey Jack a handful at a time, stirring until the soup is creamy and smooth.

6. Season with salt, black pepper, and smoked paprika. Taste and adjust if needed.

7. Ladle into bowls and top with crumbled bacon, chopped parsley, and extra shredded cheese before serving.