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### Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until no longer pink. Drain off any excess grease.
5. Stir in the minced garlic, smoked paprika, onion powder, black pepper, and salt. Cook for another minute until fragrant.
6. Pour in the BBQ sauce and stir to coat the beef. Remove from heat.
7. In a separate large bowl, whisk together the condensed cheddar cheese soup and milk until smooth.
8. Add the cooked macaroni, the ground beef mixture, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of Monterey Jack cheese to the bowl with the soup mixture. Stir gently until everything is well combined.
9. Pour the mixture into the prepared baking dish.
10. Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
12. Remove from the oven and sprinkle with the crumbled bacon and optional fresh parsley before serving.
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### Short Tips
* For an extra smoky flavor, add a pinch of liquid smoke to your ground beef.
* Don’t overcook your macaroni in the first step; it will continue to cook in the oven.
* Feel free to experiment with different types of cheese! Colby Jack or a spicy pepper jack would also be delicious.
* Make it ahead! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
* Serve with a simple side salad to balance the richness!
