1. Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside.

2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. Gradually pour in the milk, whisking continuously until the sauce thickens. Remove the pan from the heat and stir in the cheddar, mozzarella, buffalo sauce, garlic powder, salt, and pepper until the cheese is melted and the sauce is smooth and creamy.

3. Add the cooked macaroni to the buffalo cheese sauce and gently fold in the chopped bacon. Stir everything together until the pasta is evenly coated in the delicious, spicy-creamy sauce.

4. Serve the Creamy Buffalo Bacon Mac and Cheese hot, garnished with a sprinkle of chopped green onions. For extra indulgence, you can also top it with additional shredded cheese or a drizzle of buffalo sauce. Pair it with a fresh salad or some crusty garlic bread for a complete and satisfying meal.