Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 ½- or 3-quart baking dish.
2. Bring a large pot of lightly salted water to a boil.
3. Add 1 (16 ounce) package elbow macaroni to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. Drain the macaroni and transfer it back to the pot. Cover to keep warm off heat.
5. In a large skillet, place 6 slices of bacon and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.
6. Drain the bacon slices on paper towels and crumble them.
7. In a saucepan, place 2 tablespoons of butter and 2 minced garlic cloves over medium-high heat. Stir until the butter is melted.
8. Whisk 2 tablespoons of all-purpose flour into the butter mixture and continue whisking until the flour starts to turn golden brown, about 1 minute.
9. Slowly add 2 cups of milk, ½ cup of heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps.
10. Bring the mixture to a boil, stirring frequently. Then reduce the heat to medium.
11. Stir in 8 ounces of grated white Cheddar cheese into the cream mixture, stirring until the cheese is melted.
12. Add ½ cup of basil pesto sauce and half of the crumbled bacon to the cheese mixture; stir to combine.
13. Transfer the cheese mixture to the pot with the cooked macaroni and stir well to combine.
14. Pour the macaroni and cheese mixture into the prepared baking dish.
15. In a bowl, mix together ¼ cup of panko bread crumbs and ¼ cup of grated Parmesan cheese.
16. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
17. Bake in the preheated oven until bubbly and just starting to brown, about 20 minutes.
18. Top with the remaining half of the crumbled bacon.
19. Preheat the oven's broiler. Place the baking dish under the broiler until browned, about 1 to 3 minutes.
20. Garnish with chopped basil before serving.