Bacon Ranch Pasta Salad

Heat a substantial, deep skillet over high heat to achieve medium-high temperature and cook the bacon until it reaches a crispy state, approximately 10 minutes; transfer to a plate lined with paper towels and allow it to cool down completely. Crush the cooked bacon into smaller pieces and set it aside for future use.

Prepare a large container of salted water, making sure the level is not too high and bring it to a rolling boil. Cook elbow macaroni in boiling water, stirring occasionally, until the pasta reaches its fully cooked state but still retains some firmness when bitten into, around 8 minutes; drain the water. Rinse the cooked macaroni with cold water until it cools down, then drain again.

Combine the cooled macaroni, crushed bacon, mayonnaise, thinly sliced red onion, diced green bell pepper, ranch salad dressing mix packet, and shredded Cheddar cheese in a large bowl until everything is well incorporated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.