- 1 pound elbow macaroni
- 4 strips turkey bacon
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- Salt to taste
- Black pepper to taste
- 1/2 cup breadcrumbs
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a large skillet, cook the turkey bacon until crispy, then crumble and set aside.
- In the same skillet, melt the butter, then whisk in the flour and cook for 1 minute.
- Slowly add the milk and cream, whisking until smooth and thickened.
- Add in the garlic powder, onion powder, and ground mustard, mixing well.
- Stir in the cheddar and mozzarella cheeses until melted.
- Add the cooked macaroni and turkey bacon to the cheese sauce and mix until combined.
- Transfer the mixture to a greased baking dish and top with breadcrumbs.
- Bake for 25-30 minutes or until golden and bubbly.
Notes
- For a spicier kick, add some cayenne pepper to the cheese sauce.
- Feel free to substitute regular bacon for turkey bacon if desired.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free