Bring a large pot of heavily salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1 cup of pasta water before draining. While pasta cooks, cook bacon in a skillet over medium heat until crispy. Remove bacon, let cool, and chop. Drain all but 1 tbsp of bacon fat.

Return the skillet to medium-high heat. Add ground beef and cook, breaking it apart, until deeply browned. Season with salt and pepper, then drain any excess grease and set aside.

In a clean pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and heavy cream until smooth. Cook, stirring, until thickened (about 5-7 minutes). Reduce heat to low and stir in shredded cheddar cheese a handful at a time until melted. Stir in onion powder, garlic powder, and smoked paprika.

Add the drained pasta, cooked ground beef, and half of the chopped bacon to the cheese sauce. Stir to combine. Use reserved pasta water to thin the sauce if needed. Serve immediately, garnished with the remaining bacon, sliced dill pickles, and fresh parsley.