Fill a large pot with water, season generously with salt, and bring to a boil over high heat. Add 8 ounces of short pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, brown 1 pound of ground beef for about 5-7 minutes until no longer pink. Drain excess fat.

Stir in 6 slices of chopped crispy bacon and cook for an additional 2 minutes.

Lower the heat to medium-low, add 4 ounces of cream cheese and 1 cup of sharp cheddar cheese, stirring continuously until melted and smooth, about 2-3 minutes.

Gently fold the cooked pasta into the creamy sauce in the skillet, tossing for about 1-2 minutes.

Serve in warm plates, garnishing with additional bacon bits or parsley if desired.