In a large skillet, heat over medium heat and add diced bacon. Cook for about 8–10 minutes, stirring occasionally until the bacon is crispy and golden. Reserve some for garnish later.

In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook for about 10 minutes until al dente. Drain and set aside.

In the same pot, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour for about 1–2 minutes until light golden color.

Slowly whisk in 2 cups of milk, ensuring no lumps. Whisk for about 3–5 minutes until warmed and slightly thickened. Add ranch seasoning.

Introduce 4 ounces of cream cheese into the sauce, whisk until melted, then stir in 2 cups of shredded cheese until melted.

Toss in crumbled bacon and drained pasta. Stir until all pasta is coated in sauce.

Heat together over low heat for 2–3 minutes, stirring occasionally until warmed through.

Dish up the mac and cheese into warm bowls, optionally garnishing with additional bacon bits and parsley. Serve immediately.