Preheat oven to 375°F.
Bring a pot of salted water to a boil, then cook pasta according to package directions. Cook until just al dente – still having a light crunch to the inside. Drain and rinse with cold water, then toss with a little olive oil and place pasta back in the pot.
In a frying pan, cook bacon over medium heat until crisp, then transfer to a paper towel to drain. Chop the bacon strips into small bits.
In a sauce pan, heat olive oil over medium heat then add garlic. Sauté garlic for 1-2 minutes, then stir in flour, mixing until smooth and creamy, it will bubble up and that is ok. Add nutmeg, pepper and sea salt. Slowly whisk in the milk, then add the mustard, stirring sauce until smooth and evenly blended. Add in grated cheddar and mozzarella cheeses until just combined.
Pour sauce over prepared pasta and toss to evenly coat in the cheese sauce. Stir in bacon bits, goat cheese, and gorgonzola, mixing until combined. Pour pasta into cast iron skillet or large baking dish, spreading evenly.
In a small bowl, stir together remaining olive oil, panko, and dried herbs. Heat a small skillet over medium heat and pour in panko mixture into the pan. Toast in skillet for 3-4 minutes stirring constantly, until panko is golden brown and toasted - remove from heat.
Spread panko mixture evenly over mac n cheese. Bake in preheated oven for 18-20 minutes, until cheese is bubbly hot all the way through. Serve immediately.