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Basically just cook the macaroni till al dente. Leave it to cool once it's been drained. At Grinder's we were supposed to run the macaroni under cold water to cool it faster, but it's definitely best if you don't since the noodles lose the starch that helps make the sauce stick.
In a bowl mix the sour cream, mayo, salt and pepper to taste, and half the ranch packet. Mix well, sometimes it takes a bit since the mayo gets globby. If you taste it and want to add more ranch go ahead.
After that's mixed add the chopped onion and pepper and the cubed cheese, mix well sometimes the cheese sticks to itself and it's a pain.
Once the noodles are cooled enough that you wont heat up the sauce mix those two together and refrigerate till you need it.
If you make this the night before an event when you pull it out it will appear dry, sprinkle a tiny bit more ranch packet in there and splash with coffee creamer...no joke that works and it's exactly what they did every morning at Grinder's!
(Sourced from an internet user who used to be a shift lead for one of the W. G. Grinder’s locations in Columbus.)