Start by heating a large pan over medium-high heat. Add the chopped bacon and cook until crispy, stirring occasionally. Once cooked, remove the bacon and drain it on paper towels, leaving about 2 tablespoons of bacon fat in the pan to add flavor to the sauce.

Lower the heat to medium and whisk the flour into the reserved bacon fat until it forms a smooth paste. Gradually pour in the water while whisking to prevent lumps. Slowly add the milk, stirring constantly, to create a velvety, thick base for your sauce.

Once the sauce begins to bubble, stir in the uncooked pasta, salt, garlic powder, onion powder, smoked paprika, and black pepper. Bring everything to a gentle simmer. Cover the pan and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed the sauce’s flavors.

Reduce the heat to low and stir in the shredded cheddar cheese a handful at a time. Mix until the cheese melts into the sauce, creating a rich and creamy blend. Stir in half the crispy bacon pieces, letting the smoky flavor seep into every bite.

Serve your mac and cheese hot, topped with the reserved bacon and a sprinkle of freshly chopped parsley for a pop of color. This dish is creamy, cheesy, and utterly irresistible.