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 bacon and set aside.

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

Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl until well combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.