Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring salted water to a boil. Add 8 ounces of elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, cook 6 slices of bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Keep about 2 tablespoons of bacon fat in the skillet.
4. In the same skillet, add 2 tablespoons of unsalted butter to the bacon fat and melt over medium heat.
5. Stir in 1/4 cup of all-purpose flour and cook for about 1 minute, stirring constantly to form a roux.
6. Gradually whisk in 2 cups of whole milk, continuing to whisk until the mixture is smooth and starts to thicken, about 5-7 minutes.
7. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of mustard powder, and 1 teaspoon of salt, then mix well.
8. Remove the skillet from heat and stir in 2 cups of shredded sharp cheddar cheese and 1 cup of shredded mozzarella cheese until melted and smooth.
9. In a large mixing bowl, combine the cooked macaroni, cheese sauce, and crumbled bacon. Mix until the macaroni is well-coated.
10. Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish.
11. Optional: Top with 1/2 cup of breadcrumbs and an additional 1/2 cup of shredded cheddar cheese for a crunchy topping.
12. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
13. Remove from the oven, let it cool for a few minutes, and serve hot.