Step 1

Preheat oven to 375°F.

Step 2

Bring a large pot of water to boil and cook the macaroni as directed on the package. Aim for al dente, drain once done, set aside.

Step 3

In a large skillet, over medium-high heat, cook the bacon, stirring frequently, until crispy. Remove from skillet and set aside. Drain the grease, leaving only about 2 tablespoons in the skillet.

Step 4

Add the cubed chicken to the skillet, season with salt, pepper, and paprika. Cook stirring frequently, until golden and no longer pink in the center. Remove from skillet and add to a large bowl.

Step 5

Add the diced onion, diced bell pepper, and minced garlic to the skillet and cook for 3-5 minutes, stirring occasionally, until soft and tender. Remove from the skillet and add to the bowl with chicken.

Step 6

In the same skillet, on medium heat, melt 3 tablespoons of butter. Stir in the flour until a paste forms.

Step 7

Gradually stir in milk, beating with a whisk until fully combined.

Step 8

Stir in the Ranch Seasoning Mix if using, condensed cream of chicken soup and cream cheese, and stir until fully combined.

Step 9

Next, reduce the heat to low and add 3 cups of cheddar cheese, stir until fully melted. Remove from heat.

Step 10

To the bowl with meat and veggies add the cooked pasta and cheese mixture. Stir well to combine and transfer to a 13x9-inch (3-quart) baking dish.

Step 11

Top with 1 cup shredded cheese, the cooked bacon, and sprinkle some panko bread crumbs on top if desired.

Step 12

Bake for 20-30 minutes or until the mixture is bubbly and cheese is fully melted.

Step 13

Let it cool for 10 minutes, after that serve and enjoy!