Bring a large pot of salted water to a boil and cook the pasta to 1–2 minutes shy of al dente. Reserve 1 cup of pasta water, drain the pasta, and set aside.

In a large skillet over medium heat, cook the chopped bacon until crisp and golden, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pan.

Add the diced onion to the bacon fat and sauté until translucent, about 4 minutes.

Stir in the ground beef and cook until browned, breaking it apart with a wooden spoon. Season with salt and black pepper.

Drain excess fat if necessary, but leave a bit for flavor.

Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the diced tomatoes, Worcestershire sauce, mustard, and beef broth. Let the mixture simmer for 3–4 minutes.

Lower the heat and add milk, stirring until the sauce becomes silky.

Gradually fold in 1 1/2 cups of shredded cheddar and the Parmesan until melted and smooth. If the sauce seems too thick, add reserved pasta water a little at a time.

Return the crisp bacon to the pan and stir in the cooked pasta until every noodle is coated in cheesy goodness.

Top with the remaining 1/2 cup cheddar, letting it melt into pockets of gooey delight.

Serve immediately with optional garnishes.