Buffalo Chicken Bacon Ranch Mac & Cheese

Chop bacon and cook in a large pot until crispy. Remove the bacon and set it aside, leaving the grease in the pot.

Add ranch seasoning and paprika to the bacon grease, toasting for 30 seconds. Then, stir in the flour and cook for 1-2 minutes to create a roux.

Slowly pour in the evaporated milk, whole milk, and heavy cream while stirring continuously.

Add hot sauce and mustard, then let the sauce thicken.

Turn the heat to low and mix in the shredded Gouda, mozzarella, Colby Jack, and cheddar until the sauce is smooth.

Season with salt and pepper, then fold in the cooked corkscrew pasta and some of the crispy bacon.

Pour half the mac and cheese into a baking dish, layer with extra shredded cheese, then add the rest on top.

Top with more cheddar and paprika. Bake at 325°F for 20-25 minutes, then broil for about 5 minutes until golden brown.

Prepare buffalo chicken by coating chicken pieces in a seasoned flour mixture and frying until golden and crispy. Toss with buffalo sauce.

Serve the mac and cheese in a bowl, topped with buffalo chicken, crispy bacon pieces, and a drizzle of ranch.

In a bowl, mix Greek yogurt, lemon juice, and water until smooth.

Add dried dill, parsley, oregano, onion powder, garlic powder, salt, and pepper.

Mix well, taste, and adjust seasonings to your liking before serving.