1-First, preheat your oven to 400°F (200°C) to get that perfect bubbly finish. Cook the cavatappi noodles according to package directions until they’re just right, then drain them and set aside for a moment.

2-In a large saucepan, combine 2 cups of milk with cream of bacon soup and stir well to blend everything smoothly.

3-Bring that mixture to a boil, then take it off the heat to keep things from overcooking. Add the cooked noodles to the saucepan and give it a good stir to coat them evenly. Next, mix in 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 cup shredded mozzarella cheese, and 1 cup shredded Parmesan cheese until the cheese melts and everything is nicely coated.

4-Pour the pasta mixture into a greased 9×13 inch baking dish and spread it out evenly. Top it with additional shredded Parmesan cheese, shredded mozzarella cheese, and the ½ cup real bacon bits, making sure to distribute them evenly for that crispy, cheesy layer. Pop it in the oven and bake for 14 to 16 minutes, or until the cheese on top is fully melted and bubbly. Serve it hot, and watch it disappear!