In a large skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels.
In the work bowl of a food processor, combine flour, salt, garlic powder, mustard, paprika, and pepper; pulse 2 to 4 times until well combined. Add chopped bacon, cheese, and butter. Pulse until a dough forms.
Spoon dough into a piping bag fitted with a Wilton 4B open star tip. Pipe dough into 6-inch lines, spaced about 1 inch apart on unlined, ungreased baking sheets.
Bake until lightly golden and crisp, 8 to 10 minutes.
Notes
Kitchen Tip: Bake on unlined, ungreased baking sheets to ensure the cheese straws are crisp.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/smoky-tomato-soup-with-bacon-cheese-straws-recipe/