Then, remove foil, and bake uncovered for an additional 15 minutes. Cover dish with aluminum foil, and bake for 35 minutes. Add in the rest of the noodle mixture, followed by the remaining Monterey Jack cheese. Top with the remaining cheddar, Parmesan, mozzarella, one half of the bacon, and one half of the chicken. Add 1 1/2 cups of Monterrey Jack cheese and mix well. Whisk ranch and BBQ together and add it to the mixing bowl. Add some salt and cracked peppercorn, mix well. In a large mixing bowl, combine diced tomatoes, diced onion, corn, cooked pasta and chopped chicken. Then, grease a nine by 13-inch casserole dish and pour in half of the noodle mixture. Preheat oven to 350 and lightly grease a casserole dish. In a large bowl, combine cooked noodles with cheese sauce so that noodles are thoroughly coated.
Sprinkle four ounces of Parmesan cheese and four ounces of mild cheddar cheese into the mixture, continuously stirring until all of the cheese has melted evenly into the sauce. Add lemon juice, hot sauce, salt, black pepper, and garlic powder. Heat heavy cream in separate pan on medium heat until it starts to simmer. Slowly add in heavy cream and half and half, whisking vigorously as you add the liquids. Add flour and whisk together to form a paste. Add butter and garlic, cooking about 30 seconds, until garlic is fragrant. In a large pot, bring two quarts of salted water to a boil and cook noodles until semi-tender. Increase heat to MED, and add shredded chicken and ranch seasoning, and cook, stirring to coat. Chop chicken, bacon, and green onions, and set aside.
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