Cook bacon in skillet until crispy, about 6-8 minutes. Remove, crumble, and set aside.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 8-10 minutes until al dente (tender but still with a slight bite). Drain well and set aside.

While the pasta cooks, heat the same large skillet over medium heat. Crumble in the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned throughout with no pink remaining. Drain any excess fat.

Add the crumbled crispy bacon to the skillet with the beef. Stir everything together and let it cook for about 2 minutes so the bacon flavor infuses into the meat.

Reduce the heat to low. Add the cream cheese and shredded cheddar, stirring constantly until both are completely melted and the sauce looks smooth and glossy, about 2-3 minutes.

Add the garlic powder, onion powder, and black pepper directly into the cheese mixture. Stir well for about 30 seconds to distribute the seasonings evenly throughout the sauce.

Gently fold in the cooked pasta, making sure every piece gets coated with the creamy meat sauce. Toss for 1-2 minutes until everything is heated through and well combined. If the sauce seems too thick, add a splash of milk. Taste and adjust salt if needed.