Ingredients

• 1 , 16 ounce
• 0.5 cups basil pesto sauce , purchased or homemade
• 6 slices bacon
• 2 tablespoons butter
• 2 garlics cloves , minced
• 2 tablespoons all-purpose flour
• 2 cups milk
• 0.5 cups heavy cream
• salt and pepper to taste
• 8 ounces grated white Cheddar cheese
• 0.25 cups panko bread crumbs
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 ½- or 3-quart baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
4. 4 Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
5. 5 Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
6. 6 Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
7. 7 Bake in the preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
8. 8 Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.

Nutrition per serving