1. Start by cooking the elbow macaroni according to the package instructions. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and let it drain on paper towels.
3. In the same skillet, drain excess fat, leaving about a tablespoon. Add the butter and melt over medium heat.
4. Whisk in the flour and cook for about 1 minute, stirring constantly, until bubbly.
5. Slowly add the milk, whisking to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes.
6. Remove from heat and stir in the cheese until melted and smooth. Add the garlic powder, onion powder, salt, and pepper.
7. Fold in the cooked macaroni and half of the crispy bacon until well combined.
8. If you like a crunchy topping, transfer the mixture to a greased baking dish, sprinkle breadcrumbs on top, and bake at 350°F for 15 minutes.
9. Garnish with the remaining bacon before serving. Enjoy warm!

Cooking is often a team effort in my house, so I love involving my kids in this part. They can measure the ingredients or even help sprinkle the cheese—making memories in the kitchen is just as important as the meal itself!