Start by boiling your elbow macaroni in a large pot of salted water. Cook until it’s al dente (firm to the bite), then drain it and set it aside. This will be the base of your creamy dish.

Now it’s time to crisp up the bacon! Heat up a skillet over medium heat and cook the chopped bacon until it’s golden and crisp. Take it out and place it on some paper towels to drain the excess grease. Using the same skillet, toss in the thawed peas and warm them through for a few minutes.

This is where the magic happens. Melt butter in a saucepan and whisk in the flour to create a roux – it’ll look a little paste-like. Gradually add milk, whisking as you go to avoid any lumps. Keep whisking until it thickens, then reduce the heat and melt in your shredded cheddar and grated Parmesan. Season with salt, black pepper, garlic powder, and paprika (if you like a hint of smokiness). The result? A smooth, velvety cheese sauce.

Pour the cheese sauce over the macaroni, then stir in the bacon and peas. Make sure every piece of pasta is smothered in that luscious sauce. Give it a couple of minutes on low heat so all the flavors can meld together.

Dish it up while it’s hot. Sprinkle with fresh parsley for some color and a touch of brightness. Serve it as-is, or pair it with your favorite sides for a complete meal.