Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.

Lay 4 slices of the bacon side by side vertically, 1-inch apart, on prepared baking sheet. Lay a slice of bacon horizontally on the edge of the vertical slices. Place the first and third edges of the vertical slices over the horizontal slice. Continue with 3 more of the bacon slices, spacing each one 1-inch apart and lifting alternating slices each time to make a weave. Bake until bacon is golden, about 30 minutes. Remove pan to a cooling rack. Leave oven on.

Slice remaining 2 slices of bacon and cook in a small skillet over medium high heat until golden and crisp, about 5 minutes. Using a slotted spoon, remove to a paper towel lined dish to drain. Reserve 1 tablespoon of rendered bacon fat.

Heat a large pot over medium heat. Add reserved bacon fat and 2 tablespoons of the butter to the pot. Stir in flour and cook for 2 minutes. Slowly whisk in milk. Increase heat to medium high and bring to a simmer. Cook until thickened, 2 to 3 minutes. Stir in mustard powder and salt.

Remove pan from heat and stir in cheeses, half cup at a time, until smooth. Stir in cooked bacon and pasta.

Melt remaining 1 tablespoon butter and stir with panko, parsley and garlic powder.

Butter a large oven safe dish. Spoon in pasta and sprinkle with panko mixture. Top with bacon lattice. Bake until crumbs are golden in spots, 8 to 10 minutes.

Notes:
The blue cheese can be replaced with an additional ½ cup of shredded cheddar.