Ingredients:

• 8 ounces elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 strips of cooked bacon, chopped
• 1 cup breadcrumbs
• 1/4 cup cooked bacon bits for topping (optional)

Directions:

1. Cook the Macaroni:
   Boil a pot of salted water and cook the elbow macaroni according to package instructions. Drain and set aside.
2. Make the Cheese Sauce:
   In a large saucepan, melt the butter over medium heat.
   Stir in the flour, garlic powder, onion powder, salt, and pepper. Cook for about 2 minutes until smooth.
   Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5-7 minutes.
   Remove from heat and stir in the shredded cheddar cheese until melted.
3. Combine and Add Bacon:
   Add the drained macaroni to the cheese sauce and stir until well coated.
   Mix in the chopped cooked bacon.
4. Shape the Bombs:
   Preheat your oven to 350°F (175°C).
   Using your hands, scoop out a small portion of the mac and cheese mixture and shape it into a ball. Repeat until all the mixture is used.
5. Coat and Bake:
   Roll each mac and cheese ball in breadcrumbs, pressing gently to coat.
   Place the balls on a baking sheet lined with parchment paper. If desired, sprinkle with additional bacon bits.
6. Bake:
   Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy.
7. Serve:
   Let the bacon bombs cool slightly before serving. Enjoy them warm as a fun snack or side dish!