Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain well and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour until a smooth paste forms. Continue whisking and cooking for about 1-2 minutes to remove the raw flour taste, but don’t let it brown.
Gradually whisk in the milk, a little at a time, to prevent lumps. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes.
Remove the sauce from heat and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until melted and smooth. Stir in the Dijon mustard, garlic powder, onion powder, and salt and pepper to taste. Adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until every piece is coated with creamy goodness. Fold in the chopped cooked turkey bacon to distribute it evenly.
Preheat your oven to 350°F (175°C). Pour the cheesy pasta mixture into a greased baking dish. Sprinkle the bread crumbs evenly over the top for a crunchy topping.
Bake uncovered in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbly. If you want an extra crispy topping, broil it for the last 2-3 minutes—but watch carefully to prevent burning.
Let the baked mac and cheese cool for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop. Serve alongside your favorite sides or try pairing it with Cheddar Scallion Buttermilk Biscuits for a truly indulgent meal.
