Bacon Ranch Macaroni Salad

Cook bacon in a large deep skillet over medium-high heat until crisp about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes; drain.

Rinse macaroni with cold water until cool; drain.

Mix cooled macaroni crumbled bacon mayonnaise red onion green bell pepper ranch salad dressing mix and Cheddar cheese together in a large bowl.

Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.