Cari's Vintage Kitchen: Macaroni and Cheese

I'm pretty sure it doesn't get any better than homemade macaroni and cheese on a cold winter day! This is my usual go-to recipe, except I had to omit the bacon, as I only had impostor turkey bacon on hand ( which is a no-go for me). Mac and Cheese is very versatile, and you may sub out the cheddar cheese for whatever kind of cheese you prefer. I find that the sharp cheddar variety gives the mac and cheese a more traditional flavor, and it's usually pretty cheap. Another great combination of cheese is white cheddar, Gruyere, and Fontina. Make this dish with what you have on hand, and with ingredients that you enjoy!
Ingredients:
2 tbsp. salted butter
2 tbsp. flour
2 cups heavy cream
3 cups shredded sharp cheddar cheese
1 teaspoon salt (or more, to taste)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch red pepper flakes
pepper, to taste
2 cups elbow macaroni ( I used mini elbow macaroni that I found in Little Italy)
1/4 cup breadcrumbs
Fried thick cut bacon- technically optional... but very delicious

Instructions:
1) Preheat oven to 350. Boil macaroni until al dente. (the pasta should not be mushy. It should still have a slight bite to it)
2)In a large saucepan, melt butter. Add flour, and mix for about 2 minutes on medium-low heat.
3)Add cream, salt, red pepper flakes, onion powder, garlic powder, and pepper to pan. Stir until a slight boil develops. Cook for 1 minute.
4)Add cheese, and stir until completely melted into the sauce.
5)Add cooked pasta to cheese sauce and stir until combined.
6) Pour pasta mixture into a greased oven-safe dish (any size will work as long as the pasta is in at least a 1.5 - 2 inch thick layer) Sprinkle breadcrumbs over the top.
7) Bake 15-20 minutes, or until the sides are bubbling and the top is a golden color.
8) Optional: add chopped up, fried bacon to the top of the macaroni and cheese