Pimento Cheese Grits

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8 slices bacon, chopped

6 scallions, sliced, greens and whites separated 

4 cloves garlic, minced 

6 cups low-sodium chicken stock, warmed 

1 1/2 cups quick grits 

8 ounces cream cheese, at room temperature 

Two 4-ounce jars sliced pimentos, drained 

2 cups grated sharp Cheddar

1 cup grated Monterey Jack

2 tablespoons adobo sauce 

1 heaping tablespoon Dijon mustard 

Kosher salt and freshly ground black pepper