CHICKEN BACON RANCH MAC AND CHEESE CASSEROLE

• 10 slices bacon, diced
• 3 cups shredded chicken (see recipe notes for substitutions)
• 1 oz package dried ranch dressing seasoning
• 3 Tbsp unsalted butter
• 4 cloves garlic, minced
• 3 Tbsp all purpose flour
• 2 cups heavy cream
• 2 cups half and half
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded Mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• salt and pepper, to taste
• 1 lb. dry large elbow pasta

1. Boil pasta 1 minute shy of al dente (see package for
   approximate time), drain.  Stir with a
   drizzle of olive oil to prevent sticking. 
   Set aside.
2. Preheat oven to 375 F degrees and butter a 3 quart baking
   dish.  Set aside.
3. To a large, deep skillet, or dutch oven, add bacon and cook
   over MED-LOW heat until crisp.  Remove
   with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.
4. Increase heat to MED, and add shredded chicken and ranch
   seasoning, and cook, stirring to coat. 
   Cook 2-3 minutes.  Remove to a
   plate.
5. Add butter and garlic, cooking about 30 seconds, until
   garlic is fragrant.  Add flour and whisk
   together to form a paste.  Slowly add in
   heavy cream and half and half, whisking vigorously as you add the liquids.  Once all liquids are in the pot, cook,
   whisking often, for 3-5 minutes, until thickened.
6. Stir in all of the Parmesan cheese, half of the mozzarella
   and half of the cheddar.  Melt cheese
   completely, then stir in cooked pasta, chicken, and half of the bacon pieces.
7. Transfer to prepared baking dish and top with remaining
   mozzarella, cheddar, and bacon.  Bake
   25-30 minutes, until bubbly and cheese is melted

This article and recipe adapted from this site