Ingredients

1/2 lb bacon, divided

1/2 lb elbow macaroni noodles

House Autry Original BBQ Coating - 1 pouch

5 tbsp butter, divided

1/4 cup flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/2 tsp chili powder

2 cups milk

1 cup freshly shredded Cheddar cheese

1 cup freshly shredded Monterey Jack cheese

Preparation

Preheat the oven to 400 degrees.
Cook the macaroni per package instructions, to al dente.
In a large skillet over medium heat cook the bacon until it is crispy. Place on a paper towel lined plate to drain. Remove the majority of the grease from the pan.
In the now empty skillet add 3 tbsp butter and melt over medium low heat. Sprinkle in the flour, onion powder, garlic powder, smoked paprika, and chili powder. Stir in the pan for 1 minute.
Whisk in the milk and cook until it is slightly thickened.
Sprinkle in the cheese and stir until it is melted and creamy.
Pour in the cooked macaroni and half of the crispy bacon. Stir to coat.
If your pan is oven safe you can leave it in the pan, if not transfer the Mac and cheese to a small casserole dish.
In a small bowl stir together the pouch of House Autry BBQ Coating, 2 tbsp melted butter and the remaining crispy bacon.
Sprinkle it over the mac and cheese.
Bake for 8-10 minutes.

Tips

Add a little cayenne pepper with the flour to add a kick of heat!

Choose a different combo of cheeses for a variety of flavors (ie. aged white cheddar, pepper jack, smoked gouda).

This recipe is easily doubled!!