Bring a large pot of water to a boil. Add 3 cups of large dry elbow macaroni. Cook the macaroni until cooked thru but firm to the bite, stirring occasionally. Drain.
Meanwhile, add the bacon to a cast iron skillet over medium-high heat. Cook until crispy. Cool on a paper towel and then chop.
In a pot, melt 3 tablespoons of butter and add the flour. Whisk together until smooth. Whisk in the milk and continue cooking until the consistency becomes like a thick cream, whisking frequently.
Slowly whisk in the cheese until melted and smooth. Stir in the bacon and green chiles (do not drain the juice from the chiles). Season with Red River Ranch Original or salt and pepper, to taste.
Slowly add the cooked macaroni and stir until well coated.
Place in a 10-inch Dutch oven or casserole dish. Top with Mozzarella cheese.
Combine the crackers and the remaining 3 tablespoons of butter. Sprinkle on top of the macaroni. Bake at 350 degrees F for about 10 minutes or until the cheese has melted and the crust is lightly browned or with coals.
