Instructions

1. Cook the pasta according to package directions until al dente then drain and set aside.
2. While the pasta is cooking, in a medium skillet, cook the bacon on medium heat for 4 to 5 minutes until crisp then remove it and set it aside to drain on paper towels.
3. Pour out any excess grease from the pan, but do not wipe it out.
4. Now, return the skillet to the stove top and add the butter.
5. Once melted, add in the flour and begin stirring. Cook the flour for 1 minute, until it is combined with the butter and residual bacon grease in the pan.
6. Whisk in the heavy cream and milk and stir until combined with the flour and no lumps remain.
7. Then, add the garlic powder, salt, and black pepper.
8. Add in the cheese, one cup at a time, until it is melted and combined. Continue cooking until it has thickened.
9. Reduce the heat to low and add the crumbled bacon to the roux, then add in the noodles and stir to combine.
10. Serve with additional salt and black pepper as needed.