Cook noodles according to package directions and set aside.
Grate the cheddar cheese and set aside.Begin to melt 4 tbsp (1/4 cup) of butter in a saucepan on medium heat, careful not to let it burn.
When the butter is melted, and the salt, garlic powder, ranch seasoning, and flour. Whisk well until it begins to form a paste.
Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly, and let the sauce thicken for AT LEAST five minutes. Don't skip this step!
Once the roux mix has cooked for at least five minutes and is GENTLY boiling/bubbly, turn the heat off.Add the shredded cheddar and hot sauce. Stir well, and let the remaining heat in the pan melt the cheese. This will take a few minutes — be patient!
Once the cheese is completely melted into the sauce, pour the sauce into the pot with the noodles, stir well.
Top with fresh chives for garnish if you'd like. Serve and enjoy!