• Preheat the oven to 375°F.
• Bring a large pot of water to boil and cook the macaroni as directed on the package. Aim for al dente, drain once done, and set aside.

Cook the Bacon:

• 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.

Cook the Chicken:

• Add the cubed chicken to the skillet, and 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.

Cook Veggies:

• 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.

Cheesy Mixture:

• In the same skillet, on medium heat, melt 3 tablespoons of butter. Stir in the flour until paste forms.
• Gradually stir in milk, beating with a whisk until fully combined.
• Stir in the Ranch Seasoning Mix if using, condensed cream of chicken soup and cream cheese, and stir until fully combined.
• Next, reduce the heat to low and add 3 cups of cheddar cheese, stir until fully melted. Remove from heat.

Combine:

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

Bake:

• Bake for 20-30 minutes or until the mixture is bubbly and cheese is fully melted.
• Let it cool for 10 minutes, after that serve and enjoy!