Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
Step 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. Return pasta to pot; cover. Keep warm off heat.
Step 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.
Step 4
Puree milk heavy cream cumin salt pepper and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture 8 to 10 pulses.
Step 5
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 pureed milk and chipotle mixture to the saucepan whisking until there are no more lumps. Bring to a boil stirring frequently. Reduce heat to medium.
Step 6
Stir Cheddar and Monterey Jack cheeses into the cream mixture stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
Step 7
Bake in preheated oven until bubbly about 20 minutes.
Step 8
Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned about 10 more minutes. Garnish with chopped parsley.