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. Transfer pasta back to pot; cover and 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
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.
Step 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.
Step 6
Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
Step 7
Bake in preheated oven until bubbly and just starting to brown about 20 minutes. Top with remaining half of bacon.
Step 8
Preheat the oven's broiler. Place baking dish under broiler until browned 1 to 3 minutes. Garnish with chopped basil.