Cook the bacon in a skillet over medium heat until it’s golden and crispy. Once done, transfer it to a plate lined with a paper towel to drain excess grease. When it’s cool, crumble it into small pieces for the perfect smoky crunch.

Meanwhile, bring a pot of salted water to a boil and cook your pasta until al dente, about 8-10 minutes. Remember, it’ll bake later, so slightly undercooked pasta is best. Once done, drain and set aside. This ensures your pasta won’t get mushy as it bakes with the sauce.

Melt butter in the same large pot you used for the pasta. Whisk in the flour to form a smooth roux. Slowly pour in the milk and cream, whisking constantly until the mixture thickens. Add in cream cheese, ranch seasoning, and all shredded cheeses, stirring until melted and smooth. The sauce should be creamy, rich, and full of tangy, cheesy flavor.

Add the cooked pasta to the cheese sauce and stir until every curve of the penne is coated in creamy goodness. Stir in most of the crumbled bacon, leaving some aside for the topping.

Transfer the mixture into a greased casserole dish, spreading it out evenly. Sprinkle any remaining cheese and bacon bits on top for an irresistible look and flavor. Bake in a preheated oven at 350°F for 15 minutes, or until bubbly and golden brown.