In a dutch oven, heat butter. Add garlic; cook and stir for one minute. Stir in flour, mustard, salt, and pepper until smooth; gradually whisk in the milk, beer, and cream. Bring to boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 teaspoon Parmesan cheese until melted. Add chives.
Drain macaroni; stir into sauce. Transfer to a greased 3 qt baking sheet. Sprinkle with remaining cheddar and parmesan cheese.
Bake, uncovered, at 400 for 15 to 20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.