Ingredients:

• 12 oz elbow macaroni (or any pasta of choice)

• 6 slices bacon, cooked and crumbled

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 packet ranch seasoning mix (about 1 oz)

• ½ tsp garlic powder

• Salt and pepper, to taste

• 2 green onions, sliced (for garnish)

Instructions:

1. Cook pasta according to package directions, drain, and set aside.

2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

3. Gradually whisk in milk and heavy cream until smooth. Simmer until slightly thickened.

4. Stir in ranch seasoning mix, garlic powder, salt, and pepper.

5. Add shredded cheddar and mozzarella cheeses, stirring until melted and creamy.

6. Fold in the cooked pasta and half of the crumbled bacon.

7. Spoon the mac & cheese into bowls and top with remaining bacon and sliced green onions.

8. Optional: For a baked version, transfer to a baking dish, top with extra cheese and bacon, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.