A delicious and creamy Smoky Bacon Mac & Cheese that combines the richness of cheese with the savory flavor of crispy bacon.

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Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the chopped bacon and cook until crispy, about 5 to 7 minutes. Remove bacon and let it drain on paper towels, leaving the grease in the skillet.
Add butter to the bacon grease and let it melt. Whisk in the flour to create a roux and cook for 1 to 2 minutes until bubbly and golden.
Slowly pour in the milk while whisking continuously to avoid lumps. Stir until the mixture thickens and bubbles, about 5 minutes.
Stir in smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and season with salt and black pepper.
Reduce heat to low and add shredded cheddar and mozzarella cheeses, stirring until melted and smooth.
Fold in the cooked macaroni and crispy bacon until well coated.
If using breadcrumbs, preheat the oven to 350°F. Pour the mac and cheese into a greased 9×13-inch baking dish and sprinkle breadcrumbs on top.
Bake for 20 to 25 minutes, or until the top is golden and bubbly.
Let it sit for a few minutes before serving and garnish with fresh parsley.

Keywords: Smoky Bacon Mac & Cheese, Cheesy Pasta, Comfort Food