Cook elbow Mac until noodles are "al dente"

While noodles are cooking chop up bacon into small thin pieces and cook until crispy. Remove any access grease. Divide into 2 portions and Set aside

Add heavy cream, milk to a simmer pot on low heat. Cube Velveeta and add to milk mixture. Continue stirring until Velveeta is melted and incorporated into milk/cream mixture. (Be careful not to scald milk or burn Velveeta)

Strain noodles. Transfer to large casserole dish.

While noodles are still hot, cut stick of butter into small pieces and add to noodles. Keep stirring until all butter is melted. Then add salt, pepper, and garlic powder to the noodles. This is to your liking.

Add cheese and half of your bacon to noodles handful at a time. Make sure to Save 1 cup of Gouda for the topping.

Pour Velveeta mixture into noodles making sure all the noodles are saturated with cheesy Velveeta mixture. If noodles and Velveeta mixture look too thick add in milk until consistency is creamy.

Top casserole with remaining Gouda then add remaining bacon to top.

Cook on middle rack at 325 degrees for 35-40 minutes. (You don't want top cheese to completely brown. You just want it melted to where edges have a nice crisp. Remove from oven and enjoy!