Preheat oven 350 degrees. Cook elbow macaroni according to package directions; rinse with cold water and drain, then set aside. In the same pot used to cook macaroni, place cream cheese, milk, garlic powder, diced green chile, jalapenos and bacon. Place over low heat and stir until just melted; add drained macaroni and stir to coat evenly with cream cheese mixture. Grease a 9x13x2-inch baking dish and fill with half of the monterey jack cheese. Repeat layers. For topping, combine crushed crackers, melted butter and parmesan cheese in a mixing bowl; sprinkle the mixture over top of casserole. Cover casserole with foil and bake for 30 minutes, then uncover and bake for another 5 minutes to lightly brown the topping. Enjoy!